Feb 172011
 
I don’t have a very clever post planned for the origins of this recipe other than coming across the Moroccan idea at Squash Blossom Babies (please check out this blog, it is fabulous!) and then thinking about how I could use the Moroccan theme for a quinoa dish to make it gluten free AND utilize some of my CSA squash and green onion. It was definitely a highlight of the night as it was easy and came out SO well. Very hearty for a vegetarian dish; sweet, savory, aromatic and, with the addition of cayenne pepper on my serving, spicy. I’m on a roll with paring my ingredient list down and it’s so perfect for busy people like me.
This pretty much covers the excitement of the night and goes to show you how easy this recipe is!
Dawn’s Evening Itinerary beginning at drive home from work:
Plan out recipe ingredient list in head on drive home.
Pick daughter up from school.
Let dogs out. Throw jeans and sneakers on. Feed dogs.
Cut up squash, potato and onion while daughter “does dishes” (aka gets spoon stuck in garbage disposal and makes large puddle of water & soap on floor.)
Put vegetables in to roast and bring child and dogs outside to play on new swing set. Chase Madison (dog) away from eating neighbor’s trash.
Come back in when it’s dark and throw quinoa on then do yoga in the pool (aka. jumping in daughter’s small bounce house conveniently placed in foyer so when guests come to visit they can immediately enter “the pool”.)
Add remaining ingredients to recipe.
Exit bounce house to try and take food photo as daughter “helps” hold tripod.
Try to wolf some of the dinner down before bath time occurs.
Bath time of joy (daughter does NOT like any drop of water near the eye area).
And then 8:00. Ah, me time. Try on new tops purchased for hubby’s b-day night in St Augustine this Saturday with bunch of close friends. (Can’t wait!)
Post beet recipe create this post.
Watch Modern family. Read two pages of The Reader.
Hit the hay and get ready to do it all over again the next day.
Moroccan Roasted Delicata, Sweet Potato and Quinoa
6 rounded 1 cup servings
***7 Pts Plus
Gluten, Dairy, Egg, Nut Free



Ingredients


1 delicata squash, seeded and diced
1 sweet potato, diced
1 onion, diced
Coarse sea salt, fresh ground pepper and garlic powder
2 tsp Garam Masala, from Penzey’s Spices
1 cup white quinoa, I used Ancient Harvest Organic
2 cups vegetable broth
1 14 oz can garbanzo beans, drained and rinsed
1/4 cup raisins
1/8 cup cranberries
1 Tbsp apple cider vinegar
1 green onion, sliced


Directions


1. Preheat oven to 350F.  Spray a baking sheet with cooking spray and place the squash, sweet potato and onion on the pan.  Season with salt, pepper and garlic powder; bake for 40 minutes.


2. Heat quinoa, vegetable broth and Garam Masala in a medium pot to a boil, reduce heat and cook to package directions.  Stir in garbanzo beans, raisins and cranberries.  Cook an additional two minutes.  Remove from heat; add roasted squash mixture and stir in vinegar and green onion.


Nutrition Facts

6  Rounded 1 cup Servings
**7 WW Pts Plus
Amount Per Serving


Calories 281.1
Total Fat 2.9 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 528.1 mg
Potassium 265.7 mg
Total Carbohydrate 56.4 g
Dietary Fiber 8.5 g
Sugars 9.8 g
Protein 9.0 g


Vitamin A 113.0 %
Vitamin B-6 22.1 %
Vitamin C 20.9 %
Vitamin E 0.7 %
Calcium 15.0 %
Copper 10.1 %
Folate 14.1 %
Iron 22.7 %
Magnesium 7.4 %
Manganese 29.8 %
Niacin 1.9 %
Pantothenic Acid 3.7 %
Phosphorus 34.7 %
Riboflavin 60.7 %
Selenium 3.5 %
Thiamin 3.8 %
Zinc 6.0 %