It probably seems like we’ve been eating entirely vegetarian lately, but it just so happens, I’ve just had a lot of Meatless Monday’s in a row! I’ve kept myself busy trying out some veggie sandwiches for my girlfriend’s baby shower, which I still have one more to share, and have just happened across some other unignorably delicious meatless recipes.
This quinoa salad does have butter, and while I think it would certainly taste good with oil in place of butter, I’m not sure you’d be able to achieve the depth and slight sweetness of brown butter with oil. The sage and brown butter are absolutely amazing. While this salad can be served chilled or room temperature, I think serving it warm brings out the best flavors! I liked this so much, you could serve this as a lunch or a side to any meal. We had dinner with Nate’s parents; Momma Marsha made mussels, so I brought this as a side. It went perfectly!
Roasted Butternut Squash Quinoa
Source: Adapted from Food and Wine
2 cups quinoa, rinsed and drained
1 shallot, finely diced
4 cups water
2 tbsp. butter
freshly ground black pepper
1 tbsp. olive oil
1/2 butternut squash, diced
2 tbsp. sage, chopped
1. In a medium pot over high heat, bring the quinoa, shallot, water, and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside.
2. Preheat the oven to 400º. Toss the squash with one tablespoon of olive oil and season with salt and pepper. Place on foil-lined baking sheet and roast for 25 to 35 minutes, or until slightly browned and tender, turning halfway through.
3. Meanwhile, place butter in medium sauté pan and melt over moderately high heat, swirling the pan continuously until the butter begins to foam and just begins to brown, about 2 minutes. Remove from the heat and add the sage, swirling for another 30 seconds.
4. In a serving bowl, toss the quinoa with the butternut squash, and sage brown butter, and serve.