Red Quinoa with Roasted Butternut Squash | BeyondCeliac.org
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Red Quinoa with Roasted Butternut Squash

Allergic Living
Courtesy of Allergic Living and Chef Simon Clarke

Makes 4-6 servings

Ingredients:Red Quinoa with Roasted Butternut Squash

  • 1 small butternut squash, peeled, halved and seeded
  • 1 Tbsp. + 1/4 cup olive oil 
  • Pepper and salt
  • 4 cups gluten-free chicken stock
  • 2 cups red quinoa
  • 1 cup fresh parsley, chopped
  • 1/4 cup apple cider vinegar

Directions:

  1. Heat oven to 350° F.
  2. Dice squash. In a bowl, combine with 1 tbsp of olive oil, salt and pepper. Spread out on parchment-lined baking sheet.
  3. Roast 18-20 minutes or until cooked. Set aside.
  4. In a medium pan, bring stock to a boil. Add quinoa, cover and reduce to a simmer. Cook 12-15 minutes until stock is absorbed. Fluff, remove to a bowl.
  5. Add roasted squash to the bowl, along with parsley, oil and vinegar. Toss to combine, and serve.

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