A Healthy Meal

Moroccan Quinoa with Roasted Fall Vegetables
Green Beans with Toasted Almonds


Moroccan Quinoa with Roasted Fall Vegetables
Though this dish is certainly not authentic Moroccan cuisine (given that I know nothing on the subject), I was inspired to use flavors from the Moroccan kitchen, when creating this healthy dinner. The quinoa is scented with cumin and saffron and compliments the roasted vegetables in both flavor and texture. The quinoa is topped with cilantro and goat cheese to build another layer of flavors to completes the dish. Alongside, I served green beans tossed with nutty, toasted almonds, which goes nicely with the main dish.


Serves 6

Ingredients
- 1 large yam, peeled, diced into 1 inch cubes
- 1 medium (about 1 pound) butternut squash, peeled, diced into 1 inch cubes
- 1 medium head of cauliflower, cut into 1 inch pieces
- 2 large carrots, cut into 1 pieces
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- pinch saffron threads
- 1/2 teaspoon ground cumin
- 1 1/3 cups water
- 1 1/2 cups vegetable stock
- 1 1/2 cups quinoa
- 4 ounces goat cheese
- 1/4 cup fresh cilantro, chopped


Preheat the oven to 425 degrees. In a large roasting pan, toss the diced butternut squash, yam, carrot, cauliflower and onion with the olive oil, salt and pepper. Roast the vegetables for approximately -55 minutes, or until caramelized.
Meanwhile, rinse the quinoa well in a fine sieve. In a medium saucepan heat the water and vegetable stock and bring to a boil. Remove the pan from the heat, add the cumin and saffron, cover and let steep 10 minutes. Bring the liquid back to a boil. Stir in the quinoa, cover and reduce the heat to a simmer until all of the liquid is absorbed, about 15 minutes. Season the quinoa with salt and pepper and transfer to a large serving platter or bowl. Toss the hot roasted vegetables with the quinoa. Serve warm. Top each individual serving with the cilantro and some of the goat cheese.

The First Day of Fall

Roasted Butternut Squash Salad with Goat Cheese, Dried Cranberries, and Candied Pecans

This salad had a wonderful combination of flavors and textures- tart, chewy dried cranberries; salty and sweet, crunchy pecans; creamy, tangy goat cheese; sweet caramelized butternut squash; and crisp, peppery arugula tossed together with a light orange balsamic dressing. I made my Candied Pecans (see Aug. 28, 2009 blog entry for the recipe) with the addition of 1/2 teaspoon ground cinnamon, which really brought out the fragrance of fall. This salad would be a perfect lunch entree or dinner salad course to serve in the upcoming holiday season.

Serves 4

Ingredients
- 8 cups baby arugula, washed
- 1 medium (about 1 pound) butternut squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 4 ounces fresh goat cheese
- 1/3 cup dried cranberries
- 1 cup Candied Pecans (see Easy Appetizers blog entry - August 28, 2009)
Dressing
- 1/4 cup tablespoons best quality extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 2 tablespoon balsamic vinegar
- 1/4 cup fresh squeezed orange juice
- 1/2 teaspoon orange zest
- 1 teaspoon minced shallots
- 1 teaspoon honey
- fresh ground pepper
- salt


Preheat the oven to 425 degrees. Peel the butternut squash with a vegetable peeler, cut in half and use a spoon to remove the center core. Cut the butternut squash in to 1 inch cubes and spread out on a large sheet pan and toss with the olive oil, salt and pepper. Roast the vegetables for approximately 45 minutes, or until caramelized. Set aside and let cool 5 minutes.
Meanwhile, make the dressing. In a small saucepan, whisk together the orange zest, orange juice, balsamic vinegar and the shallots. On medium heat, bring the ingredients to a boil, reduce the heat and let simmer for 5 minutes. Remove the pan from the heat and slowly whisk in the olive oil, lemon juice, honey, salt and pepper. This dressing can be used warm, or made ahead of time and brought to room temperature.
To assemble the salad, in a large bowl, toss together the arugula and the dressing. Plate the dressed greens on a large serving platter or on individual plates. Top the arugula with the warm butternut squash, dried cranberries, and candied pecans. Use your fingertips to crumble the goat cheese a top the salad. Serve immediately.