Monday Night: Quinoa with Dried Apricots and Butternut Squash

Looking for a way to feel great in the new year?  Eat more quinoa.  If you don't already know, it's the Incan super food and it's pretty much delicious anyway you cook it.  Tonight's dinner was an adaptation of an Ottolenghi recipe involving couscous, but it worked great with quinoa.  Was great for a post-yoga dinner and will be even tastier for leftovers tomorrow.  If you're looking to jazz it up even more color and flavor-wise, maybe add some dried cranberries or some pomegranate seeds?

Quinoa with Dried Apricots and Butternut Squash
Adapted from the Amateur Gourmet and Ottolenghi

1 large onion, thinly sliced
6 tablespoons olive oil
1/4 cup to 1/2 cup dried apricots
1 small butternut squash, peeled, seeded and cut into small dice
1 cup quinoa
2 cups chicken or vegetable stock
A pinch of saffron strands
3 tablespoons roughly chopped mint
3 tablespoons roughly chopped flat-leaf parsley
1 1/2 teaspoons ground cinnamon
Grated zest of 1/2 lemon
Coarse sea salt and black pepper

Instructions
Preheat the oven to 425 degrees. Place the onion in a large frying pan with 2 tablespoons of the oil and a pinch of salt. Saute over a high heat, stirring frequently, for about 10 minutes, unti golden brown. Set aside.

Meanwhile, pour enough hot water from the tap over the apricots just to cover them. Soak for 5 minutes, then drain and cut into 1/2 inch dice.

Mix the diced squash with 1 tablespoon of the olive oil and some salt and pepper. Spread the squash out on a baking tray, place in the oven and bake for about 25 minutes, until lightly colored and quite soft.

While waiting for the butternut squash, cook the quinoa. Bring the quinoa, stock, and saffron in a pot and bring to to the boil.  Then reduce heat, cover, and simmer for about 15 minutes, until liquid is absorbed and the "tails" of the quinoa come out.  

Use a fork or a whisk to fluff up the quinoa, then add the onion, butternut squash, apricots, herbs, cinnamon and lemon zest. Mix well with a spoon, trying not to mash the butternut squash. Taste and add salt and pepper if necessary. Serve warmish or cold.

Preparation time: 20 minutes
Cooking time: 40 minutes