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Have you tried quinoa? Do you like it? I have to be honest. I didn't like it (at all) when I first I tried, and it neither did Mr. Café. It was a little weird to us; kind of soggy, a faint bitterness, a bit of a strange texture ... I didn't want to rule it out because, well, I was supposed to like it. Right? After all, it is known to be one of the "super foods", loaded with protein, fiber, iron, antioxidants and a boatload of other great stuff. It seemed like every place I turned, somewhat was touting the assets of quinoa.
I kept trying it but had a hard time convincing myself that is was worth adding to my culinary arsenal. Then one day I discovered a new quinoa preparation method and guess what? I've been transformed to a quinoa aficionado! I just LOVE this funny little ancient grain now.
With this method, my quinoa comes out perfectly delicious every time, never soggy, no bitterness or strange texture. In fact, I love to make a big pot early in the week and store it in the fridge. I serve it as a side paired with grilled entrees or combine it with whatever's fresh and delicious-looking at the market. To me, it's become a delightful blank palette and I have fun creating recipes with many flavor variations.
I spotted my first-of-the-season butternut squash a few days ago and it gave me an idea for a new quinoa creation. While my quinoa was cooking, I peeled and diced the squash, then flash-roasted it with a bit of olive oil and lemon pepper in a hot oven. A quick sauté of diced onion, sun-dried tomatoes, minced garlic and a bit of smokey ham and I was almost done.
The fun, flavorful finishing touch is a generous portion of fresh parsley, sage, rosemary and thyme. Yup, just like in the song! Don't be surprised if you find yourself singing that little melody as you prepare this delicious quinoa. And speaking of singing, I have a feeling that everyone around the table will be singing your praises when you serve this beautiful Butternut Squash Quinoa.
P.S. You would have probably laughed at us had you been a little mouse in the house. We try to capture the beautiful morning light for our photo shoots whenever it's possible. After styling and photography this yummy quinoa early one morning, we couldn't wait any longer to sample it; we each had a BIG bowl for breakfast!!
- 1 cup quinoa
- 1 ½ cups low sodium chicken broth
- 1 medium butternut squash cut into ½ inch dice, you want a total of about 4 cups diced squash
- 1 teaspoon lemon pepper
- 4 tablespoons extra virgin olive oil divided
- 1 cup diced good quality, smoked ham, cut in ½-inch dice*
- 1 medium yellow onion finely diced
- 3 tablespoons finely chopped sun-dried tomatoes ** see note
- 3 medium cloves garlic finely minced
- 1 teaspoon finely chopped sage leaves
- 1 tablespoon extra virgin olive oil
- 1 teaspoons finely chopped fresh rosemary
- 1 tablespoon fresh thyme
- ¼ cup roughly chopped fresh parsley
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Cover quinoa with cold water and let sit for 30 seconds, then swish with your hand for another 30 seconds. Pour quinoa into a fine strainer and allow to sit and drain for 15-20 minutes, gently shaking strainer occasionally to remove as much water as possible.
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Heat a medium-large pan over medium heat for several minutes. Add quinoa and toast, stirring constantly, until all liquid is removed and you begin to smell a nutty aroma, about two minutes. Transfer to a dry bowl.
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Rinse pot and bring 1½ cups of broth to a rolling boil. Add toasted quinoa and cover, leaving lid slightly vented to allow steam to escape. Reduce heat to low (maintain just a slight simmer) and cook for about 14 minutes or until all liquid has been absorbed. Remove from heat and allow to sit, uncovered for 30 minutes to cool while preparing rest of ingredients, then fluff with a fork.
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Preheat the oven to 425 degrees F.
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Place the cubed butternut squash onto a foil-lined baking sheet. Sprinkle with lemon pepper and 2 tablespoons of the olive oil. Toss the squash mixture with your hands to evenly distribute the oil and seasoning. Roast for 10 minutes, then remove from oven and gently stir. Return to oven and roast for another 10 minutes or until the squash is tender but not mushy.
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Meanwhile, heat a large skillet, over medium heat. When hot, add the remaining 2 tablespoons of olive oil. Heat until oil is hot but not smoking. Add the ham and stir continuously for 1 minute. Add the diced onion, sun-dried tomato and garlic. Sauté for several minutes until onion becomes translucent. Add the sage, rosemary and thyme and cook for another 30 seconds.
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Remove heat to low and add the cooked quinoa and roasted butternut squash. Stir gently to combine. Taste and season with sea salt and freshly ground black pepper as needed. Transfer to a serving plater or individual plates and garnish with the parsley. Serve warm.
Notes:
* ~ You could use prosciutto, pancetta or chicken sausage instead of the ham. It would also be quite delicious without any meat, as well.
** ~ Sun-dried tomatoes can be purchased in oil (usually in glass jars) or in bags or packets without the oil. I prefer the ones not packed in oil as they are much lower in calories and don't add a lot of extra fat. If you purchase them dried, without the oil and they seem a bit hard, just re-hydrate for a few minutes with a bit of boiling hot water, then drain and use according to your recipe.
Sarah Y. says
Hi Chris & Scott! Thanks do much for such delicious recipes and such gorgeous pictures!! Made several of your recipes to give to my neighbors and CBS group and they are such a hit. During a recent visit from my sister, she loved the "knock-off" Trader Joe's pumpkin crackers.The helpful hints are indispensable, especially making the quinoa and I am going to try "massaging" the kale since I am having a hard time talking myself into using it in dishes because of the leaf texture. I found Russian kale at the farmers market - have you used it?
Chris Scheuer says
Thanks Sarah! So happy you've had good results. I have not tried Russian kale but will keep my eye out for it.
Andrea_TheKitchenLioness says
Chris, what a grand salad this is - I bought my first butternut squash of the season this week and keep looking at it every time I walk by - this is the recipe I shall use it for. I like the idea of using it in combination with healthy and delicious quinoa. Wonderful presentation, dear Chris!
Noch einen schönen Sonntag - I cannot get the caramel sauce from your other lovely post out of my head!
Chung-Ah | Damn Delicious says
I LOVE all the ingredients in this! And I have like 5 bags of quinoa to use up too!
Kathy says
I am inundated by butternut squash from my garden….this is a perfect way to use some up! I love the paring of quinoa and butternut squash…sounds perfect.
Beth says
I like quinoa, but I really like the idea of toasting it. I'll give it a try the next time I make it! I think this salad sounds great.
Lenia says
That was the case with me and quinoa at the beginning!Now I love it too!
Great recipe!
Pam says
I love quinoa but it did take me awhile too. This recipe looks colorful, flavorful, and so delicious.
Lisa {Authentic Suburban Gourmet } says
Beautiful side dish! Saving this for thanksgiving!
Claire @ Claire K Creations says
Chris this is just what I need. When I started cleaning out the pantry last week I found 3 (3!) bags of quinoa and I had the same sort of relationship with it as you did. Now to become friends.
Mari @ Once Upon a Plate says
Hi Chris, I had the same experience ~ didn't like it at all the first time I tried it, then I found the same method you linked to (cannot remember the blog) ~ the difference is night and day!
We like it mixed with other veggies, just as you have done here (and so beautifully!) Grinning, because I have the same situation here, the good light is never around dinnertime and we've eaten some food at 'unconventional' times.
Gorgeous photos, as always! ((hugs))
Ginny says
This is absolutely beautiful, and perfect for a fall meal!
Kim G. says
This quinoa dish looks really tasty!!!
Ms Lemon of Make Mine Lemon says
I had the same reaction as you. I want to try your version. The first time I made it I did not rinse it and then later I read you must rinse it or it will be bitter. Okay, now I will toast it because I clearly do not know what I'm doing. This looks so good, and your herbs are just art.
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Kitchen Riffs says
I love quinoa! And make it any way I can (in fact I posted about a lentil, quinoa, and zucchini salad today!). This looks terrific - great way to use butternut squash. Love all the herbs! Good stuff - thanks.
Lynn@Happier Than a Pig in Mud says
Beautiful colors! I have a butternut squash sitting on my counter and think I might be using a few of them this year:@)
Gloria Baker says
Love this! Look amazing!!love the color!
Angie Schneider says
I had some quinoa and pumpkin today too. Love yours with all the fresh herbs.
rosaria williams says
I only like it with other grains, as in a mix from Trader Joe. Love this recipe!
Tricia Buice says
Sounds like a perfectly wonderful breakfast! And yes I love quinoa and bet this would be my new favorite dish!
Pamela @ Brooklyn Farm Girl says
I'm always figuring out what I should do with my butternut squash so thanks for this great dinner recipe!
Pondside says
I'm glad to read that someone else thinks quinoa is bland. I will try your method, as I just happen to have a butternut squash on the kitchen counter. I'll let you know what I think!
Laura (Tutti Dolci) says
I have to confess that I'm not a quinoa lover but I do love butternut squash and all the fresh herbs you added here so I think you've convinced me to give it another shot ;).
jabreb says
Many thanks for this recipe....many, many thanks for the reference to Eating Rules re how to cook fluffy quinoa. I, too, totally disliked quinoa as it was bitter, etc. Took me a year to try it again - learned the secret was rinsing well. However, the method on Eating Rules will now be my chosen method! Buying butternut squash today.
La Table De Nana says
I love quinoa..this sounds great..
I have a little light set for photos..and I never use it..mind you it has been summer here and soon teh light will be non existant by 4.30..:(
Already there is no natural light by dinner..
You are too cute as a team the 2 of you to make this in the AM ..playing..photgraphing and then eating..
Well worth it..your phtos are always spot on.:)
Denise Browning@From Brazil To You says
Beautiful dish, Chris! I love the combination of butternut squash and smoked ham!!!