Butternut Squash And Broccoli Raab Over Quinoa Pil

1. 1

   Combine the quinoa and broth in a medium saucepan and bring to a boil. Cover the pan, lower the heat, and simmer for 15 minutes or until quinoa is tender. Drain and set aside.

2. 2

   Meanwhile, heat 2 tbsp of the flavored oil in a large skillet. Lay the squash sliced in the oil and cook (in batches, if necessary) until golden brown on both sides, about 20 minutes. Season with salt and pepper. Transfer the squash to a platter and keep warm. Add another tbsp oil to the pan and heat it. Add the mushrooms, season with salt and pepper, and saute until tender and brown on both sides. Transfer the mushrooms to the platter with the squash.

3. 3

   Add the shallot to the skillet and saute until translucent, about 2-3 minutes. Add the celery; saute 2 minutes. Add the tomato and peas and saute another 2 minutes. Add the quinoa; mix well and saute for 5 minutes to allow the flavors to meld.

4. 4

   While the vegetables are cooking in the skillet, heat 1 tbsp oil to a large saucepot; add the garlic and saute until lightly browned, about 1-2 minutes. Add the paprika and broccoli raab and stir. Cover the pot and cook on medium-low until tender, about 10-12 minutes. (If the pot gets too dry, add 1/4 cup water.)

5. 5

   Divide the quinoa onto 4 plates. On top of the quinoa, lay 2 or 3 slices of the squash and a few slices of portobello. Place 2 or 3 stalks of the broccoli raab along side the squash. Sprinkle parmigiano over all and drizzle with truffle oil, if using. Serve hot or warm.

No additional tips available.