This is just a variation on the quinoa recipes I've shared before, but it's so good. Plus, the addition of the roasted butternut squash is great and fall-ish. I'll give rough estimates for the quanities of the ingredients, but really I just added until the ratios looked good. I have a whole bunch of leftover butternut squash, which I've been eating on salads with apples all week. Of course, you could always make the best risotto with it, too.
1 onion, chopped
1 garlic clove, chopped
1 cup quinoa, rinsed
2 cups vegetable broth or water
2 cups (or one can) chickpeas
2 cups roasted butternut squash
1 apple, chopped
1/2 cup dried cranberries
In a saucepan, heat olive oil over medium heat.
Saute onion for about 3 minutes until softened.
Add garlic, cook for one minute more.
Stir in quinoa, cook for one minute, stirring.
Pour in broth or water, reduce to simmer and cover for 20-25 minutes, or until liquid is absorbed. Check and stir occasionally while cooking.
When cooked, stir in chickpeas, squash, apple and dried cranberries.
Serve hot, cold or room temperature, sprinkled with goat cheese and balsamic vinegar.