I’m loving the pseudo-cereals of late, and while I’ve done Quinoa before, this is a little different take. Perhaps this is a bit of a fussy presentation but after the rustic BBQ I thought I’d go a little downtown vegan.
Super simple – just a few ingredients and flexible to what you have in your icebox, this makes a great side or perhaps starter or, in a big enough portion, an entree.
I’m also pleased to report the shallot and butternut squash are from the garden last summer.
Quinoa Pilaf on Butternut Squash Galettes
2 cups water
2 cloves garlic minced
1 shallot minced (substitute 2 teaspoons finely minced onion)
1 cup mixed diced vegetables – I used a mix of carrot, celery, sweet peppers and mushrooms.
3 tablespoons chopped parsley
1-2 Tablespoons olive oil
1 top part of a butternut squash – peeled and sliced thin either with a knife or a mandolin. (BE CAREFUL!)
Salt and pepper to taste
- Preheat oven to 400F
- Dice the vegetables small with the exception of the squash.
- Slice the butternut squash top. I used a mandolin.
- Line a baking sheet with foil, oil using a little olive oil. Lay one circle of squash down then surround that with other rounds making a small galette of squash.
- Drizzle with olive oil and add a pinch of salt (it will help remove moisture).
- Take another piece of foil, oil it and place the oiled side down on the squash galettes.
- Place another baking sheet on top and place in the oven.
- While squash galettes roast, add 1 tablespoon olive oil to 2 quart sauce pan on medium heat. Add all diced vegetables except for garlic and shallots.
- Cook stirring often until vegetables soften and give up some liquid.
- Add garlic and shallots and continue to cook until shallots are translucent.
- Add rinsed quinoa, and stir to coat with oil.
- Add 2 cups water, stir and increase heat to high. Bring mixture to a boil then reduce heat to medium and cover.
- Simmer for 12 minutes.
- Check the galettes – they should be getting tender. Return to oven.
- When quinoa has absorbed all the liquid, remove from heat, fluff and allow to stand for 15 minutes.
- Stir in 2 tablespoons chopped parsley – fluff again.
- Remove galettes from oven and gently transfer to serving plate.
- Pack pilaf into a small bowl for formal presentation. Using a spatula to cover the bowl, invert it and carefully center over the galette.
Garnish with last bit of parsely.
Until next time, Eat Well & Keep Digging!