A recipe for Detox – Pump up you servings of fruits, vegetables and grains…naturally
- 1 ½ pounds squash, acorn or blue hubbard
- ½ cup multi colored quinoa, rinsed well
- 1 cup filtered water
- ⅛ teaspoon tumeric
- 3 teaspoons extra virgin olive oil, divided
- 1 cup baby portobello mushrooms, cleaned and sliced
- ½ cup shallots, peeled and chopped, or onions
- 1 tablespoon garlic, peeled & minced
- ¾ cup red apple, seeded and chopped, 3/4″ dice
- 1 cup dinosaur kale, heavy ribs removed, sliced thinly (about 1/2 bunch)
- ¼ teaspoon sea salt
- ⅛ teaspoon fresh cracked black pepper
- ½ of a lemon – rind, finely grated
- ¼ cup fresh cranberries, see recipe – roasted*, or dried unsweetened cranberries
- 2 tablespoons fresh parsley, cleaned, minced
- 1 tablespoon fresh basil, cleaned, sliced thinly
Preheat the oven to 400 degrees. Brush a little neutral oil on the bottom of a baking pan. Cut the squash in half and place it cut side down in a pan to fit, cover with heavy foil and cook until softened, about 45 minutes. Add 1/2 cup of water if you like to create steam.
Roast Cranberries* (or use unsweetened dried cranberries.)
Meanwhile make the quick quinoa:
Cook the quinoa in 1 cup of filtered, boiling water and turmeric. Cover and reduce to a simmer until the water is absorbed. Remove from heat and fluff with a fork.
In a large skillet, add 2 t. of olive oil, raise heat to medium-high. Add the mushrooms and shallots and cook, stirring until lightly golden, about 3 minutes.
Add the garlic and apple and cook for 2 minutes to soften. Add the reserved 1 t. olive oil, thinly sliced kale, and sauté for just 2 minutes until softened.
Add salt, pepper, lemon rind, the reserved cooked quinoa and cranberries. Stir up to incorporate all the flavors. Ready!
Quick Roasted Cranberries:
Preheat oven to 400 degrees. Rinse and dry 1/4 cup of fresh cranberries.
Cut a piece of parchment paper to line a small baking dish. Add 1 t. neutral oil, the cranberries and 2 t. natural cane sugar.
Simply roast in the oven until the cranberries pop (will open up slightly) – for 5 minutes, or until done.
Add the warmed pilaf into the warmed cavities of the squash, piling high. Cut into large wedges. Any extra pilaf can be eaten another time (great cold too!)
Top with a drizzle of lemony- lemony tahini dressing (see recipe) and some toasted sesame seeds if desired.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.