BRAISED PEAR WITH QUINOA AND BUTTERNUT SQUASH
Author: From For the Love of Food
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
- 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.
- 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.
- 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.
- Mix squash and quinoa, then plate. Drizzle the sauce over the top.
- Serve with hearty salad.
- 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.
- Mix squash and quinoa, then plate. Top with two pear halves and drizzle your sauce over the top.
- Serve with hearty salad.