Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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roasted squash + red quinoa salad

Inspired by Chef Greg Griffie at 606 Congress in Boston, this is a hearty and healthy dish that’s full of fall flavors.

1/4 butternut squash, seeds removed, peeled and diced
2 tablespoons extra virgin olive oil, divided, plus extra for drizzling
Salt, to taste
Freshly ground black pepper
1/4 cup red quinoa
1/2 cup water
1/4 small onion, thinly sliced
1 small clove garlic, sliced
1-2 pieces broccoli rabe (rapini), stems removed
2-3 tablespoons low-sodium vegetable stock

1. Preheat oven to 425°F.
2. Place squash on a baking sheet and toss with 1 tablespoon olive oil and season with salt and pepper. Bake for 30-35 minutes until soft and lightly golden brown.
3. In a small saucepan, bring quinoa and water to a boil. Cover, reduce heat and simmer 10-15 minutes. Grains will be translucent and germ ring will be visible when done. Transfer to a medium bowl and set aside.
4, Meanwhile, in a medium sauté pan, heat 1 tablespoon oil over medium heat. Add onion about cook for 5 minutes, until onion becomes translucent. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add broccoli rabe and stock and cook until broccoli rabe is just tender but still slightly crispy, about 5 minutes. Add to bowl of quinoa along with squash and gently toss to combine. Drizzle with additional olive oil and serve warm.

Serves 1.

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