I am proud to announce my participation in a face off sponsored by Ancient Harvest this holiday season. The challenge is to create a quinoa chopped-style recipe using a specific set of holiday ingredients, starring Ancient Harvest Quinoa Harmony Tri-Colored Blend organic quinoa. The other four ingredients featured in this face off include ginger, apple cider, butternut squash, and pecans.
If you have been reading my blog for awhile, you know how much I love quinoa and how much I enjoy using it in my cooking. Quinoa is light, tasty, easy to digest, contains no gluten, and stands alone as a complete protein. You can’t ask for a better ingredient when it comes to versatility, taste, and nutrition.
After receiving a nice supply of Ancient Harvest Harmony Tri-Color Blend quinoa, I could not wait to get busy in the kitchen and try this new quinoa.
Harmony Tri-Color is a blend of traditional, red, and black whole grain quinoa. This delicious quinoa blend delivers a wonderful color, and my recipe infuses fantastic fall flavors into one dish. Roasted butternut squash with maple syrup; a tangy vinaigrette with apple cider, apple cider vinegar, ginger and aromatic; a toss of colorful quinoa; and topped with cranberries and the textured crunch of pecans—you are going to love this.
This recipe starts with a cup of cooked quinoa, so here are the basic cooking instructions for the quinoa.
Place 1 cup Ancient Harvest Tri-Color quinoa and 2 cups water in a medium saucepan and bring to a boil. Reduce to simmer, cover, and cook until all the water is absorbed (10–15 minutes).
Now it’s time for YOU to determine the favorite! To cast your vote, go to the photo album titled “Holiday Quinoa Cook-Off” and LIKE the picture of your favorite recipe. Vote now through December 17th and YOU could win a $25 gift card and a bundle of Ancient Harvest products.
Thanks for your vote!!
- 1 cup cooked Ancient Harvest Tri-Color quinoa
- 1 (1 ½-pound) butternut squash, peeled and diced into ¾-inch cubes
- 2 Tablespoons olive oil
- 1 Tablespoon maple syrup
- Kosher salt and freshly ground black pepper
- ¼ cup dried cranberries
- ½ cup pecans, toasted
- ½ cup apple cider
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons minced shallots
- 1 clove garlic minced
- 1 teaspoon fresh minced ginger
- 1 teaspoon Dijon mustard
- ⅓ cup olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Preheat the oven to 400°F.
- Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ teaspoon pepper, and toss. Roast the squash for 15 to 20 minutes, turning once, until tender.
- While the squash is roasting, combine the apple cider, vinegar, shallots, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ⅓ cup olive oil, 1 teaspoon salt, and ½ teaspoon of pepper.
- In a large salad bowl, add the roasted squash, cooked quinoa, pecans, and cranberries. Spoon just enough vinaigrette over the quinoa to moisten and toss well. Sprinkle with salt and pepper and serve immediately.