Paneer, Brussel Sprout and Butternut Squash Quinoa Recipe

Paneer, Brussel Sprout and Butternut Squash Quinoa Recipe Recipe

I purposely roasted a large quantity of butternut squash yesterday so I could use the leftovers for this quinoa dish. What I find very attractive about this gluten-free dish is the abundance of colors, thanks to the warm butternut squash and the bright Brussels sprouts. For a touch of richness in this otherwise healthy dish, I added fried cubes of paneer cheese. 

You could enjoy this quinoa dish on its own if you're a vegetarian, or you could serve it, like I did, as a side dish with a poulet rôti (my favorite roasted chicken). 

Ingredients

Yields: 6 servings

1 cup quinoa
1 (14-ounce) can vegetable broth
½ butternut squash
12 Brussels sprouts
1 clove garlic, finely minced
½ cup frying oil (such as canola or peanut oil)
8 ounces paneer cheese (optional), cut into cubes
1 cup extra-virgin olive oil
4 tablespoons maple syrup
1 teaspoon Dijon mustard
juice of 1 lemon, freshly squeezed
1 tablespoon salt
½ teaspoon freshly cracked pepper


Directions

Making quinoa: 

Pour the vegetable broth into a saucepan. Add the quinoa and bring to a boil. Cover and lower the heat to medium-low and cook for about 20 minutes until the liquid evaporates. Fluff the quinoa with a fork. Season with salt and pepper. Mix well. Cover and let cool to room temperature. 

Roasting the vegetables:

Preheat the oven to 400°F. Peel and dice the butternut squash into 1½" cubes.

Trim the ends of the Brussels sprouts and cut them into quarters lengthwise.

In a bowl, toss the diced butternut squash and Brussels sprouts in 1 tablespoon maple syrup, garlic, salt, pepper and 2 tablespoons olive oil.

Brush a baking sheet with olive oil. Place the butternut squash and Brussels sprout pieces without crowding them. Roast for 30 minutes, until golden and softened. Drizzle with 1 tablespoon maple syrup. Let cool.

Deep-frying the cheese (if using):

Heat the frying oil in a small saucepan. Once hot, deep-fry the cubes of cheese into 3 batches until golden brown. Set aside.

For the sauce:

In a small bowl, combine the mustard, 2 tablespoons maple syrup, lemon juice and remaining olive oil. Whisk well, season with salt and cracked pepper.

Assembly:  

In a large bowl, combine the quinoa, roasted vegetables, deep-fried cheese and sauce. Toss well.

Serve at room temperature.

Bon appétit!


Tips

If you don't have quinoa, you could use semolina (coarsely-ground durum wheat), bulgur (wheat grains that are partly cooked), regular couscous (tiny pasta made from semolina), Israeli couscous or even cooked pasta such as orzo.

For a vegan version, simply omit the cheese.

You can find paneer cheese in most Middle Eastern or Indian markets. 

Published By: Jacqueline Pham on February 4, 2014.


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