I'M BACK!!! Quinoa w/ Brussels Sprouts, Squash & Grapes

I'm back in business!

I finally have power back and am in the kitchen again. I may never leave.

2 weeks without electricity or heat was no fun. I guess we found out the hard way, that I don't like to camp, however, I did make a delicious pizza on my grill with the defrosted Jim Lahey pizza dough!

I am so thankful to have an oven again, it's the small things in life (like a blowdryer, clean clothes and internet) that make me happy and appreciative. Oh yeah, and heat.

I'm also so thankful for all the emails that I received asking us how we were doing and how readers were looking forward to regular posts again. It made me smile every time I received one of those emails, so thank you again, my wonderful readers. Sometimes strangers can be kinder than people you know.

This whole week I will be posting holiday recipes, because Thanksgiving will be here before we know it, and boy, am I thankful.

I used to be the "Tart Queen", now I am the "Quinoa Queen".

You know that great recipe w/ the roasted Brussels sprouts & roasted grapes from years back? Well, this is that recipe, pumped up, by adding butternut squash and QUINOA.

If you are looking for a great holiday side, then you have come to the right place.

This will be on my Thanksgiving table this year, since it is great at room temperature and goes beautifully with turkey.

Your vegetarian guests can even enjoy this as the main dish.

Quinoa w/ Roasted Brussels Sprouts, Squash & Grapes: (serves 8)

1 1/2 cups dried quinoa (I like a mix of red & white)
3 cups of water or chicken broth
1 cup of black or red seedless grapes (do not use green)
1 cup of Brussels sprouts, trimmed and halved
1 butternut squash, peeled, seeded and cut up into 1" cubes (*if you can find squash already cut up, then it's about 1 lb.)
olive oil
kosher salt & pepper
2 tbsp balsamic vinegar
1/2 cup of pecans, toasted

On a large baking sheet, lay out the squash pieces with the halved Brussels sprouts and the grapes (left whole).

Drizzle with some olive oil and sprinkle liberally with kosher salt.

Roast in a 400F oven for 20-25 minutes, keeping an eye that the squash doesn't burn.

While the vegetables are roasting, prepare the quinoa.

Add the quinoa to boiling water or stock. Turn down to a simmer and cook about 20 minutes, until the liquid is absorbed and the little germ kernels (curly q's) are open.

Place the cooked quinoa in a large bowl and toss in the roasted vegetables and grapes.
Pour in the balsamic vinegar while everything is still hot and season to taste w/ salt & pepper.

Add the toasted pecans at the end and drizzle with some good olive oil.

Serve hot or at room temperature.

So delicious!


I'm so happy to be back!

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Anonymous said…
Wonderful! Welcome back Ms. Snacks!
Janet said…
I am SO glad you are back, safe and sound! Missed you!!! And now this too, shall be on my "must make" list for Thanksgiving ;) Love you girl.
Debby in Seattle said…
I am most thankful that you are back. You have been in my thoughts and prayers. Computer difficulty prevented me from blogging. you speak of "simple things".... but very meaningful to us all.
Kim said…
Welcome Back Stacey Snacks!
I have missed you!!!! This recipe looks so good, making it for turkey day.
Bluebird NY said…
So happy you're back and cooking! This is a nice recipe using one of my favorite grains.
Dana said…
I would happily enjoy this as my main course along with a huge serving of mashed potatoes. So glad you are back in your home and warm! I've been worrying about you.
We all missed you and are so glad you are back.
Susan said…
Hi Stacey,
So glad you're back in the kitchen! This recipe looks perfect for this Turkey day's side dish. Thanks!
Ciao Chow Linda said…
Great to have you and your recipes back Stacey. love the spinach growing in your garden. even a non quinoa lover would fall for this dish.
Christine said…
So glad you're home and the electricity and heat are on! That was a long haul. This dish is a nice twist to an old favorite.
Joanne said…
YES. SO glad you're back!!! And I thank you for thinking of the vegetarians out there...this dish sounds amazing!
Lali said…
WELCOME BACK!!! Thanks for thinking of your loyal fans while you were off the grid...we were thinking of you. This recipe looks fab...can't wait to try it..Happy Cooking!!
Oui Chef said…
This looks gorgeous...it's great to have you back!
Welcome Home! I'm famous for your original recipe....but I've gotta try this one.
Anonymous said…
I made this for a test run pre-Thanksgiving. It was a hit with everyone including the brussels sprouts hater. A keeper in my Thanksgiving repetoire!