Butternut Squash & Leek Fall Quinoa

This is quite possible the essence of fall in a protein and fiber packed delicious one meal deal.  I tend to use quinoa or farro as a hearty vehicle for seasonal flavors and in this case the nuttiness and colors of the rainbow quinoa were ideal.  Using a farmers market fave; butternut squash, hearty and aromatic rosemary and my personal fave, leeks topped with a creamy sheep feta – this dish is beautiful, tasty and colorful.  Perfect for fall.

What You Will Need:

2 cups uncooked quinoa
4 cups chicken broth
1 large or 2 small butternut squash
1 tbsp olive oil
1 tbsp butter
2 sprigs fresh rosemary
2 garlic cloves
4 leeks
4 oz sheep milk feta
Optional: 1/3 cup sliced toasted almonds

Directions:

Cook the quinoa to the box directions using the quinoa and chicken broth – this adds some extra flavor.
Start with the butternut squash – the prep takes time but the little perfect cubes are so worth it.  Using a large knife, slice the top off then slice the neck of the butternut squash off of the bulb. Peel the neck and remove the skins.  Set the squash down on a flat end and then slice 1/3 of an inch thick slices until all of it has been sliced.  then cut each slice into strips, then cubes.


In a skillet, add 1/4 cup water and butternut squash cubes -season with salt and pepper to taste.  Using a wooden spoon gently toss them around over medium heat for about 10 minutes until tender – you want them to keep shape.  Add to the cooked quinoa.
Next step,using the white and light green parts of the leeks, cut them in half, fan them through water to clean out dirt, then slice them 1/3 inch thick.  Place to the side.


Smash the garlic cloves with skins on opening them up but keeping them in tact.  Add the garlic cloves, olive oil, butter, and whole rosemary sprigs and salt/pepper seasoning into a skillet over medium heat.  Let the oil and butter infuse with the garlic and rosemary for about 5-7 minutes  – DO NOT LET THEM BURN – remove and discard the rosemary and garlic.  This will infuse the oil and butter, which allows the flavor to be present but subtle and not over powering.
Add the leeks and sauté until tender and aromatic. Pick a leek out and check to see if it is seasoned with salt and pepper properly.
Add the leeks to the quinoa and butternut squash and slowly fold all flavors together.
Display your finished product on a beautiful serving tray and crumble sheep feta on top.  For an added earthiness finely chop about 1 tbsp of fresh rosemary for garnish and enjoy!

NOTE:  I like to season every layer.  Adding salt and pepper to every layer brings out the vibrant flavors.

The post Butternut Squash & Leek Fall Quinoa appeared first on Amore & Vita - Shay Mitchell and Michaela Blaney.