QUINOA PILAF WITH CARAMELIZED SHALLOTS, WALNUTS AND ROASTED DELICATA SQUASH

QUINOA PILAF WITH CARAMELIZED SHALLOTS, WALNUTS AND ROASTED DELICATA SQUASH image

Yield 4 servings

Number Of Ingredients 7

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1 cup Quinoa
2 cups Vegetable Stock (not broth)
1 medium Delicata Squash
1 large Shallot
1/2 cup Walnuts
1-2 tablespoons Olive Oil
Salt & Pepper

Steps:

Preheat Oven to 450 degrees. Cut Squash in half, scoop out insides with a spoon. Slice into 1/2 in slices. Toss with a splash of olive oil, salt & pepper to coat on a baking sheet. Roast in the oven for around 45 mins or until deeply browned (stir every 15-20 mins). Rinse quinoa until water runs clear. Toast rinsed quinoa over med-high heat until golden brown shaking the pan continously so it doesn't burn for about 6 mins. Add quinoa and vegetable stock to a saucepan and bring to a boil. Cover, turn the heat to low and let simmer for 12 - 15 mins or until the white "tail" comes out of the seed (you will see a little white circle on each grain). Meanwhile toast walnuts in a dry skillet over med-high heat until fragrant and reserve on the side. Saute shallots in 2 teaspoons of olive oil over med-high heat until carmelized and crispy, around 6 mins. Keep an eye on them towards the end because they can burn very quickly. Toss the quinoa, walnuts and shallots together then top with the roasted squash. Season with salt and pepper to taste.