|
Red Quinoa and Bulgur with Butternut Squash
Rosemary, Dates, Sunflower Seeds
|
Ingredients:
1.5 Cups Red Quinoa, or white
2.75 Cups Water
Spice & Herb
1 Shallot, minced
4 Cloves Garlic, minced
5 Medjool Dates
2 tsp. Rosemary, fresh, chopped
1/4 tsp. Ground Black Pepper, coarse
1/2 tsp. Salt
1/2 tsp. Garam Masala Spice Mix
3 Tbs. Olive Oil
| |
The rest of the ingredients:
2 Cups Bulgur, cooked
1 Recipe Butternut Squash
2 Tbs. Sunflower Seeds, roasted
Place quinoa and water into a pan.
Bring to a boil and turn down to simmer.
Simmer for about 15 minutes, or until quinoa is cooked.
Remove quinoa from pan and let cool a bit while preparing the rest of the recipe.
| |
Remove large seed from date.
Dice date into small pieces.
| |
Gather all of the "spice & herb" ingredients.
Heat a large pan on the stove.
Add olive oil to the pan
| |
Add spice and herb ingredients to the pan.
Cook and stir for a few seconds.
Remove pan from heat and let ingredients finish cooking and cooling in the pan.
| |
Place cooked quinoa into a mixing bowl.
Add all of the spice and herb ingredients to the bowl.
Add the bulgur and cooked butternut squash to the bowl.
Add the sunflower seeds and mix everything together.
Serve hot, cold or room temperature.
| |
|
