When I first discovered this recipe, I was was somewhat skeptical of toasting quinoa. I mean, I’m no expert chef here. Just a momma trying to feed her family healthy food! So this was a little intimidating. While it was cooking, I kept thinking, ‘Crap. I’ve ruined it. This is gonna be crap.’ But, I was SO wrong. It was amazingness. I didn’t have white wine as the recipe calls for, so I added apple-cider vinegar. And it turned out so extremely yummy.
1/2 small butternut squash, peeled and cubed
1 tbsp minced onion
2 cloves garlic, minced
1 1/2 c quinoa
2 tbsp organic apple-cider vinegar
3 c organic chicken/vegetable stock
1/2 c unsweetened almond milk
extra virgin olive oil or coconut oil
First, preheat oven to 400. Peel and dice up your butternut squash. In a baking dish, add one tablespoon oil and then add the squash, coating in the oil. Lightly season with salt and pepper. Bake for 25 minutes. Add your chicken/vegetable stock to a pan and let it simmer on low while you prepare the quinoa. Sauté your onion and garlic in oil. Once the onion is translucent, remove from pan and add more oil. Add quinoa and toast in the oil on low heat for 5 minutes. Next, add the onion-garlic mixture to the quinoa with the apple-cider vinegar. Once the vinegar is all soaked up, continue on low heat and start adding the chicken/vegetable stock to the quinoa in small spoonfuls. Continuously stir and making sure most liquid is absorbed, but that the quinoa isn’t dry before you add the next spoonful. Next, stir in the the almond milk and then the butternut squash.
My little guy seemed to like this risotto, eating about 1/4 cup. That is a success in my book!
(Makes about 6 servings. 246 calories per serving)