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Preheat oven to 375 degrees.
In a large sauté pan, combine a tablespoon of Olive Oil, Squash, Star Anise, Cinnamon, Bay Leaf, and Garlic and 1 cup of Water. Season with Salt and Freshly Ground Pepper, and cover with foil. Roast for 15 to 20 minutes, until squash is tender.
Meanwhile, in a medium sauce pot, add the Quinoa, Vegetable Stock, and Orange Juice. Season with Salt and Pepper, cover and bring to a boil. After the Quinoa comes to a boil, reduce it to a simmer and cook until all the liquid is absorbed, 10-15 minutes. Remove the pan from the heat, and gently fold in the Almonds, Mint, and Parsley. Check for seasoning here, adding more Salt and Pepper if necessary.
Meanwhile, in a small bowl, whisk together the Greek Yogurt, 2 tablespoons Olive Oil, Orange Zest and Juice, and a pinch of Salt and a few grinds of Freshly Ground Pepper.
To plate, spoon some of the Quinoa on to a plate, top with a piece of Squash and a dollop of Yogurt.
Recipe from The Chew.....
Tips:
1. This dish utilizes the protein of the Quinoa for a full meal!
2. Cover with foil when you put the Butternut Squash in the oven. At the end, put it under the broiler to carmelize. A little honey drizzled on top may be good too.
3. Rinse the Quinoa first.
4. For cooking the Quinoa, use 2.5 parts liquid to 1 part Quinoa.
5. Add as much fresh herbs as you can or want! The more herbs, the more flavor.