Butternut Sage Quinoa

Howler Staff - DEC 02, 2016
Warning: count(): Parameter must be an array or an object that implements Countable in /home/howlermag/public_html/old/wp-content/themes/new-paper/includes/general.php on line 193

It all started last night, when I started making soup. I love to have soups in my fridge ready to go for any weeknight meal.

Back to the soup making, I was sautéing olive oil, garlic, purple onions and sage leaves, in order to make a first flavor layer for my soup and it looked so good I got the great idea of dividing it two: half for the soup (which I had last night), half for this salad (which I had today! I love when I can get two meals done from one cooking session. Also, the supermarket in Costa Rica is getting out of control expensive, so any meal deal I can get is great for me! Enjoy!

INGREDIENTS
● 1 cup of cooked quinoa
● 1 tablespoon olive oil
● 1 tablespoon sea salt
● 1 pinch of pepper
● 4 leaves of sage
● 1/2 cup cooked chickpeas
● 1/2 butternut squash, peeled and sliced
● 1/2 red onion
● 1 clove garlic
● 2 tablespoons sliced almonds
● 1 scallion
● Juice of 1 lemon
PREPARATION
1. In a skillet sauté garlic, onion, sage, salt and pepper until you see garlic golden brown.
2. Peel the squash and add to the pan. [CCC TIP: This part is when this recipe can become a soup, add vegetable broth, cover and simmer for 20 minutes. Blend and enjoy!]
3. After 3 minutes add the cooked chickpeas and sliced almonds.
4. Sauté for 8-10 minutes over medium-high heat.
5. Finely chop the chives.
6. Serve the cooked quinoa with sauteed butternut squash and sage, add the chives and squeeze lemon before serving.