I confess, I had never eaten quinoa until a couple of years. And I feel kind of bad every time I eat it since its new popularity in the US has made the price skyrocket in places that use it as a dietary staple like South America. However, I still love it. With more flavor and texture than rice, not to mention health benefits, you can make an entire meal by mixing it with a few vegetables. And of course, a dash (or a whole log) of goat cheese. Which clearly makes everything better. Quinoa with Squash, Apples, and Goat Cheese (serves 4-6)
1 large butternut or kabocha squash, halved and seeds removed
1 apple, cored and cut into 1/2 in pieces
1/2 cup walnuts, lightly toasted
1/2 onion, finely chopped
1 1/2 cups quinoa
3 cups chicken broth
2 oz goat cheese, crumbled
Preheat oven to 400 degrees. Place squash, cut side down, on a baking sheet and roast until very tender, about 40 minutes.
Meanwhile, melt butter in a saucepan over medium heat. Add onions and cook until soft and beginning to brown at the edges, about 8 minutes. Stir in quinoa and broth, increase heat to high, and bring to a boil. reduce heat to simmer, and cook, covered, until quinoa has absorbed broth, about 15 minutes.