Red Quinoa with Roasted Butternut Squash, Cranberries, and Pecans

I did a quick Google search to find the health benefits of quinoa. Here's what I learned: quinoa has a very high protein content and contains a balanced set of amino acids making it a complete protein source (unlike wheat or rice), it's a great source of fiber, and contains a good amount of phosphorus, magnesium, and iron. Quinoa is gluten-free, which makes it a great alternative for those suffering from gluten intolerance. When cooked properly (I'm still trying to master this part), it has a light and fluffy texture and tastes slightly nutty.

I'd been waiting for squash season to roll around again so I could try this recipe. It was worth the wait! The warm roasted butternut squash and red onions are soft and sweet. Chewy cranberries, crunchy pecans-each element adds something special. I think this dish tastes best served warm. And it can be reheated the next day if it lasts that long.

INGREDIENTS
1 cup red quinoa
1 1/2- 2 cups low-sodium chicken broth
1 small butternut squash, peeled, seeded and chopped
1/2 medium red onion, finely diced
1 clove garlic, minced
2 Tbsp. extra virgin olive oil, divided
kosher salt and freshly ground black pepper
1/2 cup sweetened dried cranberries
1/2 cup pecans, chopped and toasted (pecans can be toasted in a dry skillet over med-low heat)
1 Tbsp. cider vinegar
2 Tbsp. fresh parsley, chopped (I omitted)
handful of fresh chives, chopped
1/4 tsp. curry powder
1/4 tsp. ground cumin
dash cinnamon

DIRECTIONS
1. Rinse and cook quinoa according to package directions. Follow this link for suggestions on achieving the perfect fluffy quinoa.

2. Preheat oven to 400 F. Line a baking sheet with aluminum foil. Toss squash, onion, and garlic with 1 Tbsp. olive oil and spread on the baking sheet. Season with kosher salt and pepper. Roast in preheated oven for 20-30 minutes until the squash is tender and caramelized, turning occasionally. Remove from the oven to cool slightly before using.

3. In a large bowl, toss cooked quinoa with roasted squash mixture, cranberries, pecans, parsley and chives. Drizzle with 1 Tbsp. olive oil and cider vinegar. Toss and season with curry powder, cumin, cinnamon, salt, and pepper. Adjust seasonings to taste.

Serves 4-6.

(Adapted from Gluten Free Goddess)