Current Size: 100%

Recipes

Cilantro Quinoa with Butternut Squash

Created by
Found in: Dinner, Summer, Fall, Winter

Serves: 
4 servings

Delicious on its own, or served with Mikaela Reuben's Ginger Qi'a Vegetables recipe, this makes the very best of quinoa and the butternut squash, holding it all together. 

Ingredients: 

Cilantro Oil 

  • 5 cups water + 1/8 cup water
  • 2 cups chopped cilantro - packed
  • 1 tsp pressed garlic
  • 1 tsp minced jalapeno – deseeded ¼ tsp sea salt ½ cup olive oil 

Cilantro Quinoa 

  • 3 cups water
  • 1 ½ cups quinoa
  • 4 tbs rice wine vinegar
  • ¼ cup fine chopped green onion
  • 1 tsp ground pepper
  • 1 tsp sea salt
  • 1/8 cup cilantro oil Cilantro paste – from cilantro oil recipe 

Butternut Squash

  • 4 cups diced butternut squash
  • 1 tbsp olive oil
  • ½ tsp sea salt 

Sweet Potato Rounds

  • ½ medium sweet potato - peeled
  • 1 tbsp olive oil
  • ¼ tsp sea salt
  • ¼ tsp pepper 
Directions: 

Cilantro Oil

  1. Bring 5 cups of water to a boil.
  2. Add cilantro for 13 seconds, then remove from hot water and cover in cold water.
  3. Squeeze all the water out with paper towel.
  4. Add cilantro, garlic, jalapeno, sea salt, and olive oil to the mini prep cuisinart and pulse for 45 seconds.
  5. Add 1/8 cup water and pulse again for 30 seconds.
  6. Strain through fine mesh strainer. Use spatula to help push all the oil out.
  7. Set the cilantro paste from strainer aside. 8. Keep cilantro oil in small container. 

Cilantro Quinoa 

  1. Rinse quinoa in cold water.
  2. Add quinoa and water to a pot and bring to a boil.
  3. Reduce heat once boil is achieved, and simmer with a lid until quinoa is cooked and water is absorbed, approximately 15 minutes.
  4. Toss quinoa with rice wine vinegar, green onions, pepper, salt, cilantro oil, and cilantro paste. 

Butternut Squash

  1. Preheat oven to 350.c and position a middle rack.
  2. Peel, remove the seeds, and cube the squash into small ¼- ½” pieces.
  3. Toss with olive oil and sea salt.
  4. Place squash on a parchment lined baking sheet for 40 minutes. 

Sweet Potato Rounds

  1. Preheat over to 350.c and position a middle rack.
  2. Peel sweet potato and slice into rounds 1/8 inch thick, making 15-20
  3. Place rounds onto parchment, so none of them are overlapping
  4. Roast for 30 minutes, then allow to cool.
  5. Set aside 12 sweet potato rounds, and finely dice the rest. 

 

Assembling

  1. Mix quinoa with butternut squash and finely diced sweet potato. Mix well and taste.
  2. Using a 1 cup measuring cup from a set of circular measuring cups, add 2-3 sweet potato rounds spread out along the bottom to create a single layer of potato.
  3. Pack the measuring cup with quinoa.
  4. Press in well, then gently tap the mold back out onto the plate or into the palm of your hand and place onto plate.
  5. If smaller quinoa molds are desired use 1/3 cup or ½ cup measuring devices.
  6. Surround the quinoa with droplets of cilantro oil to serve.