FREEKAH & QUINOA PILAF WITH ROASTED BUTTERNUT SQUASH AND PURPLE POTATOES

FREEKAH & QUINOA PILAF WITH ROASTED BUTTERNUT SQUASH AND PURPLE POTATOES image

Yield 4 people

Number Of Ingredients 12

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1 lb butternut squash, cut in a 1-inch dice
1 cup purple potatoes, cut into a 1-inch dice or left whole if small enough
olive oil
salt
pepper
1 cup freekah
1/2 cup quinoa
1/2 teaspoon vegetable stock base or bouillon*
1 shallot, minced
2-3 tablespoons pine nuts
3 tablespoons parsley
I use Better Than Bouillon Vegetable Stock Base

Steps:

1. Preheat oven to 400 degrees. In a large cast iron skillet, or a baking sheet, place the chopped butternut squash and potatoes. Drizzle liberally with olive oil, and toss with salt and pepper. Roast for 20-30 minutes until tender and nicely browned. 2. While the vegetables are roasting, cover the freekah with 3 cups of water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, about 20-30 minutes until desired tenderness is reached. 3. In another small pot, bring 1 cup of water mixed with 1 teaspoon vegetable bouillon to a boil. Add the quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes, or until all the water is absorbed. Set aside. 4. In a large bowl, toss together the freekah, quinoa, minced shallot, pine nuts, and parsley. Season to taste. Add the roasted vegetables and toss to combine.