Fall Harvest Quinoa
Rosemary & Olive Oil
  1. 1 package NEAR EAST® Rosemary & Olive Oil Quinoa Blend
  2. 1 tablespoon butter
  3. 1 cup butternut squash, small diced, blanched
  4. 1/2 cup yellow onion, diced
  5. 1 cup apple juice
  6. 1 cup water
  7. 1 teaspoon thyme, fresh picked
  8. 1/2 cup granny smith apple, diced
  9. 1/2 tablespoon bourbon
  10. 1 tablespoon sage
  11. 1/4 teaspoon pepper
Preparation Instructions
  1. Blanch butternut in water.
  2. In a preheated skillet, add butter and brown gently.
  3. Add onions, sauté until lightly brown then deglaze with bourbon.
  4. Add quinoa and toast before adding apple juice, water and contents of seasoning packet.
  5. Cover and cook on medium heat at a light simmer for 15 minutes.
  6. Remove lid, add apples, thyme and finish cooking another 5 minutes uncovered.
  7. Finish by folding in butternut and sage.
Cooking Notes
Butternut squash is a fruit that can be roasted and toasted and also be puréed (to make a soup) or mashed into soups, casseroles, breads, and muffins. It is a good source of fiber, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E. It is commonly used in South Africa in soup or can be cooked on a grill. Grilled butternut is normally either seasoned with spices such as nutmeg and cinnamon or the de-seeded centre stuffed with other vegetables for example spinach and feta or a quinoa salad before being wrapped in foil and then grilled. The grilled butternut is often served as a side dish to braais (barbecues) and the soup as a starter dish. In this preparation, we are using its soft sweet nuttiness to compliment the tangy granny smith apple and contrast the popping sensation of the quinoa.