Honey-Chile Squash with Lemony Chickpeas and Quinoa
2 Shallots, sliced thinly
1 cup Quinoa (white or red)
1 3/4 cup water or vegetable broth
1/4 cup Lemon Juice
salt, pepper & olive oil
1 1/2 – 2 cups Honey-Ancho Butternut Squash, cooked
Fresh Cilantro, chopped, to taste
Honey-Ancho Chile Glaze, 1/4 – 1/2 cup
Pan-Roasted Lemony Chickpeas with Garlic (below)
Heat a 2-quart saucepan and add olive oil to coat bottom. Saute shallots until golden brown and soft, then add quinoa. Stir and toast for 2-3 minutes, then add water or broth and lemon juice. Taste for seasoning — if the liquid isn’t flavorful, the finished product will be lackluster. Cover the saucepan and bring to a boil, then reduce to a simmer and let cook for about 12 minutes or until liquid has been absorbed. Stir in cubed squash, then turn off heat and let quinoa sit for 5 minutes to steam.
Toss quinoa gently with a fork or spatula and stir in cilantro. Spoon onto serving platter and drizzle with additional Honey-Ancho Glaze. Top with a big pile of Pan-Roasted Chickpeas and garnish with additional cilantro.
Pan-Roasted Lemony Chickpeas with Garlic
1 small can Chickpeas, drained and rinsed
olive oil, about 2 teaspoons
1 small clove Garlic, minced
Zest of 1 Lemon (use juice in quinoa, above!)
salt, pepper, hot pepper flakes as desired
Heat small saute pan over med heat and add oil. Toss in chickpeas, garlic, s & p and hot pepper flakes if using. Saute chickpeas until golden brown, stirring a few times, about 10-12 minutes. Stir in lemon zest.