Butternut Quinoa Pilaf with Ginger-Almond Sauce
Yield: 6 servings

Warming and mildly spicey, this high-protein pilaf makes an easy weeknight meal for the fall and winter months. The sauce makes it!

PILAF
1 tablespoon olive oil
1 onion, diced
1 cup quinoa, rinsed (see note)
2 teaspoons garam masala spice blend
1 - 1 1/2 teaspoons salt (check stock ingredients for sodium content)
1 teaspoon sugar
3 cups peeled, seeded and diced butternut squash
2 1/2 cups chicken or vegetable stock

ALMOND SAUCE
1/4 cup almond or cashew butter
1/4 cup water
Juice of 1/2 lemon
1/2-inch piece fresh ginger, peeled and rough chopped
1 clove garlic, peeled and rough chopped
1/4 teaspoon sugar
1/4 teaspoon salt

Heat the olive oil in a large skillet over medium heat. Add the onion and saute for 5-6 minutes, until soft and light brown. Stir in the quinoa, garam masala, salt and sugar. Add the squash and pour in the stock.

Bring to a boil; reduce heat to medium-low, cover and cook 40-45 minutes, until the squash is tender and the liquid is absorbed.

Blend the sauce ingredients with a hand blender, stand blender or food processor until smooth.

Transfer the quinoa to a plate or platter and drizzle the top with the sauce. Serve warm.

Note: Quinoa is a small seed grain that has all 8 essential amino acids (meaning it's a complete protein). It cooks up easily on the stove like you'd cook rice, or in a rice cooker; use 1 cup quinoa to 2 1/2 cups liquid. kids and adults new to alternative grains love it! Look for it in the bulk or grain aisle.

©2007 Copyright Alison Anton - All rights reserved.