Apricot Quinoa Pilaf With Toasted Almonds + Balsamic Roasted Kabocha Squash

Apricot Quinoa Pilaf With Toasted Almonds + Balsamic Roasted Kabocha Squash
Serves 4 | about 475 calories per serving

1 cup raw quinoa
1 cup of water
2 oranges (1 zested)
1 lime
1/2 cup dried apricots
1/3 cup slivered almonds
1/4 tsp. salt
1/4 tsp. turmeric

1 kabocha squash
2 tbsp. extra virgin olive oil
salt and pepper for sprinkling
1/4-1/2 cup balsamic vinegar

The first thing you want to do is preheat your oven to 350 degrees F. While the oven is heating, spread 1/3 cup slivered almonds on a baking sheet and set aside. As soon as the oven reaches 350 degrees F, toast the almonds for 6 minutes. You’ll have to complete this step during the next step.

After you set the uncooked almonds aside, rinse and dry your kabocha squash. Microwave it on high for 1 1/2 minutes on one side, then flip it and microwave another 1 1/2 minutes on the other side. This will soften the skin and make it much easier to peel. Then you want to cut the squash into 4 quarters, then cut the quarters into 8 (total) wedges. Scoop the seeds out with a spoon and cut the wedges in half once more so that you have 16. Peel the skins with a peeler, a knife or a spoon if they’re soft enough. Next, you’re going to toss the wedges in a large bowl with 2 tbsp. extra virgin olive oil. Once coated, spread the wedges evenly in a single layer in a large baking dish and sprinkle with salt and pepper. At this point, the almonds should have been toasted (unless you’re lightning fast peeling and wedging a kabocha!), so the oven will be free. Place your squash in the oven and set the timer for 30 minutes.

Now you should zest 1 of your oranges (set the zest aside in a small bowl), and then squeeze the juice of both oranges into a small pot with 1/4 tsp. turmeric, 1/4 tsp. salt and 1 cup of water. Bring to a boil. While the orange broth is coming to a boil, rinse 1 cup of quinoa in a fine mesh strainer. Add the rinsed quinoa to the boiling broth and reduce to a simmer. Set another timer for 20 minutes.

While the squash and quinoa are cooking, it’s time to prepare the rest of the quinoa fix-ins. You have the toasted almonds and the orange zest so far. Add the juice of 1 lime to the orange zest, and then slice 1/2 cup of dried apricots. Unsulfured apricots (darker and browner in color) are much sweeter than the sulfured kind I used in this recipe. You can use whichever you prefer!

Once the timer is up on the squash, drizzle the wedges with 1/4-1/2 cup of balsamic vinegar. Continue baking for another 5 minutes.

Once the timer is up on the quinoa, fluff it with a fork and stir in your toasted almonds, orange zest/lime juice mixture and dried apricot slices.

The squash and quinoa should finish ALMOST at the same time, and the whole thing should take under an hour, including prep! I hope you give this recipe a try and I’d love to know how it turns out for you!