BRAISED PEAR WITH QUINOA AND BUTTERNUT SQUASH
Author: 
Recipe type: Lunch
Serves: 2-4
 
Ingredients
  • QUINOA AND SQUASH
  • 1 cup uncooked quinoa
  • 1½ cups broth (or water)
  • Handful of slivered almonds
  • 1 medium yellow onion, diced
  • 1 tsp. cumin
  • Salt and pepper to taste
  • 1 butternut squash - peeled, seeded, and diced
  • 2 Tbls. olive oil
  • BRAISED PEARS
  • 2 Tbls. coconut oil
  • 4 Tbls. coconut nectar
  • 3 Tbls. wheat-free tamari
  • 1 Tbl. freshly grated ginger root
  • ¼ tsp. cayenne pepper
  • 4 firm but ripe Bosc pears, peeled, halved lengthwise and cored
  • 2 Tbls. unseasoned rice vinegar
Instructions
  1. Directions for butternut squash: Preheat the oven to 450°F. Combine squash and 2 Tbls. of olive oil in a large bowl and toss to coat. Season with salt and pepper, if desired, and scatter evenly on a baking sheet. Roast for 20 minutes, turning 2-3 times with a spatula.
  2. Directions for quinoa: Rinse your quinoa; then drain, transfer to a pot and add the broth. Add the cumin, diced onion, and salt and pepper to taste. Bring to a boil and cover with a tight-fitting lid, then turn the heat down to a simmer. Cook for about 15 minutes and remove quinoa from heat. Allow to sit five minutes with the lid on, then fluff the quinoa gently with a fork. Mix the raisins and almonds in just before serving.
  3. Directions for braised pears: Melt coconut oil in a pan and saute over medium heat. Add tamari, ginger, coconut nectar, and cayenne pepper. Stir well until ingredients are combined, then reduce heat to medium-low. Add pears, cut side down. Simmer 8-10 minutes, basting frequently until tender. Transfer pears to a serving dish (and save it for later – best not to eat fruit and protein at the same time), leaving the liquid in the pan. Bring liquid to a slow boil and add vinegar. Simmer until thick and syrupy, about 3 minutes. This is what you will pour over your final dish.
  4. Mix squash and quinoa, then plate. Drizzle the sauce over the top.
  5. Serve with hearty salad.
  6. Directions for braised pears: Melt coconut oil in a pan and saute over medium heat. Add tamari, ginger, coconut nectar, and cayenne pepper. Stir well until ingredients are combined then reduce heat to medium-low. Add pears, cut side down. Simmer 8-10 minutes, basting frequently until tender. Transfer pears to a serving dish, leaving the liquid in the pan. Bring liquid to a slow boil and add vinegar. Simmer until thick and syrupy, about 3 minutes. This is what you will pour over your final dish.
  7. Mix squash and quinoa, then plate. Top with two pear halves and drizzle your sauce over the top.
  8. Serve with hearty salad.
Recipe by Recipes at https://recipes.eatingforahealthieryou.com/vegetarian-burrito-dup/