Quinoa with Roasted Winter Squash and Preserved Lemon

  • 1 preserved lemon
  • 1 1/2 lb butternut squash or other sweet winter squash
  • 3 TB olive oil
  • 1 large onion, chopped
  • 1 1/2 cups quinoa
  • 3″ piece cinnamon stick
  • 1 cup minced parsley
  • 1/2 cup pine nuts, toasted
  • 1/2 cup golden raisins
  • 1/4 tsp ground cinnamon

The balance of sweet, sour, and salty flavors in this lovely quinoa dish is just incredible!  If you’ve never used preserved lemon before, this is a great way to try it out.

Preheat oven to 425°F.  Peel and seed squash, cut into 1/2 inch dice.  Toss squash with 1 TB oil and a large sprinkle of salt.  Spread in a single layer on a baking sheet.  Roast in the oven for about 15-20 minutes, stirring at least once for even roasting, until tender and golden.  Transfer to a bowl.  Cut lemon in half and scoop out flesh.  Chop peel into small dice to measure 1/4 cup.  Put lemon flesh in a sieve over a bowl and press to extract juice.  Cook onion in 1 TB of oil in a skillet, stirring, until golden.  Add to squash.  Rinse quinoa, drain.  Boil 3 cups of water and 1/2 tsp salt in a large saucepan.  Add quinoa and cinnamon stick, cover pan, bring water back to a boil, lower heat and let simmer 12-15 minutes until the liquid is absorbed.  Let rest 5 minutes, then fluff with a fork and add to vegetables, toss with 2 TB oil to coat.  Add lemon peel and juice, parsley, pine nuts, raisins, ground cinnamon.  Mix well.  Serve at room temperature.

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