Southwest Quinoa Cakes Recipe. Red Quinoa with Butternut Squash, Cranberries and Pecans. Jewels + Red Today's recipe is perfect for Fall. It's a beautiful red quinoa recipe I tossed together one weeknight, featuring roasted butternut squash, cranberries and pecans. Classic Autumn flavors. Gorgeous color. Serve this as a colorful vegan side dish. Red quinoa has a milder taste than the standard quinoa. I suspect you'll convert to quinoa love. Karina's Red Quinoa Recipe with Roasted Butternut Squash, Cranberries and Pecans Recipe originally published January 2010. I find red quinoa is a tad crunchier than the usual quinoa I cook, so I add a bit more water to make it softer. Ingredients: 1 cup red quinoa 1 smallish butternut squash, peeled and diced 1/2 cup fresh or frozen cranberries, halved or chopped as you prefer 1/2 of a medium red onion, diced fine 1 clove of garlic, minced Olive oil Pure maple syrup, to taste Sea salt A sprinkle of ginger and/or curry, to taste 1/2 cup chopped pecans 2 tablespoons fresh chopped parsley Sea salt and ground pepper, to taste Instructions:
Quinoa with Spring Vegetables and Kale-Walnut Pesto. Cooking the quinoa: Set a saucepan over medium-high heat. Pour in the oil and butter and cook until the butter melts and begins to foam. Add the shallots and cook, stirring frequently, until they are softened, about 3 minutes. Add the quinoa to the pan and toast it, about 2 to 3 minutes.
Add the salt and stock and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook until the liquid is absorbed, about 15 minutes. Remove from the heat, pour the mixture evenly onto a cookie sheet, and allow it to cool. (You can also cook the quinoa the day before and refrigerate up to one day.) Cooking the vegetables: Set a large pot of salted water over high heat (the water should be as salty as the ocean). Bring the water back to a boil and add the asparagus pieces. Bring the water back to a boil and add the fava beans. Making the pesto. Finishing the dish. Smear some pesto on each plate. Quinoa Lasagna Recipe. Recipes | Gateau de Hannouka. Serves: Yields 8–10 servings Ingredients: 1 cup vegetable oil, plus more for greasing pan5 apples (3 Fuji and 2 Granny Smith, or any combination of sweet and tart apples), peeled, cored and cut into ½" pieces (about 6 cups)Grated zest and juice of 1 lemon⅓ cup walnut halves, roughly chopped1½ teaspoons ground cinnamon2 cups all-purpose flour1 teaspoon baking powder¹⁄8 teaspoon salt2 tablespoons chopped almonds1¼ cups and 2 tablespoons sugar4 large eggs ¼ teaspoon almond extract Danielle Fleischmann bakes this apple cake in the same beat-up, rectangular pan that her mother used.
Known as a “Jewish Apple Cake” because oil is substituted for butter, it is called Gâteau de Hannouka in France. When Danielle makes the cake, she uses very little batter, and half sweet and half tart apples, a combination that makes a really tasty version of this simple Polish cake. Although her mother grated the apples, Danielle cuts them into small chunks. Procedures: Joan Nathan.