This is inspired by the quinoa pilaf we sampled at Trader Joe's. But better...
Serves 4
1 1/4 cups red quinoa (1 box from Wegmans, prepare as per box directions: 2 1/4 cup water, boil for 15 minutes until tender)
1 butternut squash, peeled, deseeded, and cut into 1/2 inch cubes
1 large bunch kale, center stalk removed and torn into bite sized pieces
6 ounces bacon, cut into 1/4 inch strips
1/2 lemon
1 tablespoon coarse mustard
1-2 cloves garlic, minced
2 teaspoons maple syrup
3 tablespoons any combination of olive oil or walnut oil, plus additional olive oil for roasting
salt and pepper to taste
1. Prepare quinoa as above
2. Preheat oven to 400 degrees F.
3. Arrange squash in a single layer on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 10 minutes until tender and beginning to brown at edges.
4. Do same thing as above (step 3) with kale, but roast only 4-6 minutes until crispy.
5. In a medium saucepan, fry bacon over medium heat until fat is rendered and bacon is crispy. Don't get rid of the fat!
6. In a large bowl, beat the juice from 1/2 lemon, mustard, garlic, maple syrup, and olive/walnut oil.
7. Add quinoa and roasted squash to bowl. Pour bacon including rendered fat over the top and mix with a large spoon. Season to taste with salt and pepper.
8. Serve with the crispy kale chips on the side, or gently stir in.
