Quinoa with Butternut Squash, Pecans and Dried Cranberries
From the kitchen of Chef Tse

Serves 6

• 2 cups water
• 1 cup quinoa
• 2 teaspoons extra virgin olive oil
• 2 cups cubed butternut squash, about half of a small squash
• 1 tablespoon fresh thyme
• 1/4 cup water
• 1/4 cup chopped unsalted pecans
• 1/3 cup chopped sweetened dried cranberries
• 1/4 cup chopped parsley
• Juice of half a lemon
• Salt and pepper

Bring water and a generous pinch of salt to a boil in a medium saucepan. Add quinoa and bring to a boil again. Cover, reduce heat to medium low and simmer 12 minutes. Remove pan from heat, don’t lift cover, and let quinoa steam another 15 minutes.

Meanwhile, heat a stainless steel skillet over medium-high heat. Add oil and heat until it shimmers. Add squash and thyme and sauté until squash begins to brown on all sides. Add water and continue cooking until liquid evaporates and squash is cooked through.

Spoon quinoa into a medium bowl and fluff with a fork. Add squash, pecans, cranberries, parsley and lemon and fold together. Taste and adjust seasoning if necessary. Serve hot.