Sub-Total: $0.00
Delicata Squash with Moroccan Quinoa
INGREDIENTS
- 2 delicata squash (or substitute with acorn squash)
- 3 tablespoons olive oil, divided
- 1 cup quinoa
- 1 yellow onion
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1 bunch lacinato kale, de-stemmed and chopped
- Juice and zest of 1 lemon
- 2 tablespoons chopped mint leaves
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon kosher salt, plus more to taste
- ½ cup diced feta cheese, plus more for garnish
- ½ cup pomegranate seeds, plus more for garnish
INSTRUCTIONS
- Preheat oven to 425°F.
- Cut the delicata squash in half lengthwise and scoop out the seeds. Rub 1 tablespoon of olive oil on the cut sides of the squash and season with salt + pepper.
- Place the squash, cut side down, on a baking sheet and roast for 15 minutes. Flip the squash over and continue cooking, cut side up, until you can easily pierce the flesh with a knife, about 10 to 15 minutes longer (timing will depend on the size of your squash). Remove the squash from the oven and let cool slightly.
- While the squash roasts, in a medium saucepan bring 1.5 cups of water to a boil. Add 1 cup of quinoa, cover, and reduce the heat to low. Cook until the liquid is absorbed, 15 minutes. Turn off the heat and steam quinoa for 5 minutes, then fluff with a fork and transfer to a wide bowl.
- While the squash and quinoa are cooking, heat 2 tablespoons of olive oil in a wide saute pan. When the oil is hot, add the diced onion and saute until translucent, 4 to 5 minutes. Lower the heat slightly and add the minced garlic, cumin, paprika, coriander, and cinnamon. Saute until fragrant, about 2 minutes. Add the chopped kale and juice of 1 lemon, and saute until the leaves collapse, 3 to 4 minutes. Remove this mixture from the heat and add it to the bowl of cooked quinoa.
- Add the chopped mint, cilantro, lemon zest, 1 teaspoon salt, feta, and pomegranates to the bowl of quinoa and toss until combined. Taste and adjust seasoning as needed.
- Divide the quinoa mixture among the cavities of the roasted squash. (You will likely have extra quinoa leftover… it makes a great salad the next day). Garnish with an extra sprinkle of feta and pomegranates. Serve and enjoy!
Recipe from: FarmBelly.com