Quinoa Pilaf With Caramelized Shallots, Walnuts And Roasted Delicata Squash - quinoa

Method

• Preheat Oven to 450 degrees.
• Cut Squash in half, scoop out insides with a spoon. Slice into 1/2 in slices.
• Toss with a splash of olive oil, salt & pepper to coat on a baking sheet. Roast in the oven for around 45 mins or until deeply browned (stir every 15-20 mins).
• Rinse quinoa until water runs clear. Toast rinsed quinoa over med-high heat until golden brown shaking the pan continously so it doesn't burn for about 6 mins.
• Add quinoa and vegetable stock to a saucepan and bring to a boil.
• Cover, turn the heat to low and let simmer for 12 - 15 mins or until the white "tail" comes out of the seed (you will see a little white circle on each grain).
• Meanwhile toast walnuts in a dry skillet over med-high heat until fragrant and reserve on the side. Saute shallots in 2 teaspoons of olive oil over med-high heat until carmelized and crispy, around 6 mins. Keep an eye on them towards the end because they can burn very quickly.
• Toss the quinoa, walnuts and shallots together then top with the roasted squash. Season with salt and pepper to taste.