One for the Table: Quinoa dish packs a nutritious punch
5 garlic cloves, skins on
1-inch piece ginger, peeled and finely chopped
3 tablespoons olive oil
Coarse sea salt
Freshly ground black pepper
1 cup red quinoa, rinsed in water
1/4 cup dried cranberries
1/4 cup pumpkin seeds
Preheat oven to 375 F. Combine butternut squash, onion, garlic and ginger on a rimmed baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat. Roast until squash is tender, about 20 minutes.
Press garlic from skins. Mash with a knife or fork until a paste forms.
Meanwhile, combine quinoa with 2 cups water in a saucepan. Add a pinch of salt. Bring to a boil, cover and simmer until tender and most of water is absorbed, about 15 minutes.
Transfer quinoa to a large mixing bowl. Season with salt and pepper. Stir in dried cranberries, pumpkin seeds and mashed garlic. Carefully fold in roasted vegetables. Serve warm.
(Joseph Erdos is a New York-based writer and editor who shares his passion for food on his blog, Gastronomer’s Guide. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)
