We believe that recipes are a part of our cultural community, and are dedicated to sharing them freely. 1 cup quinoa  Some Seasonal Favorites: Almond Quinoa Pilaf Roasted Parsnips Root Vegetables and Quinoa Winter Squash Bar Almond Quinoa Pilaf 1 T. olive oil ½ cup dried cranberries 1 small-medium sweet potato (¼-inch diced) ½ cup slivered almonds salt to taste freshly ground pepper Bring 2 cups of water to a boil. While water heats up, toast almonds in dry pan on stove. Add quinoa to boiling water and cook for 12-15 min. until tender. In frypan on medium heat, sauté cranberries and sweet potato in olive oil until lightly carmelized. Transfer quinoa to a large mixing bowl. Gently fold in cranberries, sweet potatoes and almonds, Season to taste with salt and pepper. Roasted Parsnips 4 large parsnips, peeled 3 T. extra-virgin olive oil 1 ½ t. kosher or sea salt ½ freshly ground black pepper Preheat oven to 450° Cut parsnips into 2 x ¼-inch matchsticks. Place in large bowl and toss with oil. Sprinkle with salt and pepper and toss. Transfer vegetables to 10 x 15-inch Pyrex dish and roast, stirring every 15 min., until they are nicely browned, 40-45 min. Root Vegetables and Quinoa 2 yellow beets, scrubbed and cut into ½-inch dice 4 t olive oil 3 carrots, washed, peeled and cut into a half inch dice, about 1 ½ cups 3 parsnips, washed, peeled, cored and cut into half inch dice, about 1 ½ cups 1 cup quinoa juice of 1 lemon 2 cups vegetable stock or water 1/4 teaspoon dried thyme leaves 1/2 small red onion, finely diced 2 tablespoons chopped flat leaf parsley sea salt, to taste ground pepper, to taste Toss beets, carrots and parsnips in oil, season with salt and pepper and place on a rimmed baking sheet. Bake for about 50 minutes, stirring occasionally, until browed. Remove from oven and cool. Place quinoa, lemon juice and water or vegetable stock in a small pot. Bring to a boil, then lower heat to a simmer, cover and cook for 10 to 15 minutes, until quinoa puffs up and is tender. Take from heat and allow for mixture to cool to room temperature. Mix cooled quinoa and roasted carrots and parsnips. Add beets, red onion and parsley. Mix well, taste and season with extra lemon juice, salt and pepper as needed. Winter Squash Bars (from Simply in Season) 2 cups winter squash or pumpkin (cooked, puréed) 1 ½ cups sugar ¾ cup oil 4 eggs 1 t. vanilla ½ t. salt Beat together in mixing bowl. 1 cup flour 1 cup whole wheat flour 2 t. baking powder 1 t. baking soda 1 t. ground cinnamon Mix in. Pour into lightly greased 11x17-inch jelly roll pan. Bake in preheated oven at 350° for 25 -30 min. |