This quinoa pilaf is a celebration of fall flavours with butternut squash, tart cranberries, fresh sage, our own five spice blend, and a touch of sweetness from maple syrup. Topped with toasted pecans, tangy goat feta, and served with a side of garlicky, sautéed red chard.
May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, and other Tree Nuts.
Heat 3 tbsp. (6 tbsp. for 4 servings) olive oil in a large skillet over medium-high. When oil is hot, add red onion, celery, and butternut squash. Cook for 5 minutes, stirring occasionally.
Wash parsley, sage, and Swiss chard. Pick and chop parsley and sage leaves. Trim ends from Swiss chard. Slice chard leaves into 1 inch ribbons. Finely chop chard stems.
Add pecans to a small skillet over low heat. Toast until golden and fragrant, about 3-5 minutes. Roughly chop and set aside for Step 6.
Stir spice blend into sauteed vegetables along with cranberries and chopped sage. Add the following to taste: salt, pepper and cayenne pepper. Saute for one minute, then add white wine, quinoa, maple syrup, and 1.5 cups (3 cups for 4 servings) water. Bring to a boil, then reduce heat to low and cover skillet with a lid. Cook for 18-20 minutes, until liquid evaporates and grains are tender.
Cook Swiss Chard
Return skillet from Step 3 to medium heat. Add 1 tbsp. (2 tbsp. for 4 servings) butter to skillet. When butter melts, add chard stems to skillet. Saute for 1-2 minutes until soft, then add garlic. Saute for 1 more minute, then add Swiss chard leaves and cook until tender. Remove skillet from heat. Season cooked chard with salt and pepper to taste.
Fold toasted pecans into quinoa. Divide quinoa mixture between serving dishes. Top with crumbled goat feta and chopped parsley. Serve sauteed Swiss chard on the side. Enjoy!
AS SEEN ON