Rinse the quinoa thoroughly in a mesh strainer. Combine the rinsed quinoa and the 2 cups of water in a medium saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, about 15 minutes. Take off the heat and cover the pan, let sit for 10 minutes.
Add the onion and squash to a large mixing bowl. Drizzle the oil on top then sprinkle with the garlic, sage, 1/2 tsp salt, and 1/4 tsp pepper. Stir to coat the vegetables in the oil and seasonings. Spead the squash and onion onto a baking sheet and roast in the preheated oven for 15 minutes.
Take the baking sheet out of the oven and stir the pecans in with the onion and squash. Place back in the oven and bake for 5 more minutes.
Take the baking sheet out of the oven and transfer the contents to a large mixing bowl. Fluff the cooked quinoa with a fork and add to the mixing bowl. Gently stir to combine then taste and season with salt & pepper if necessary.
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