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  • BRAISED PEAR WITH QUINOA AND BUTTERNUT SQUASH

    1 vote
    BRAISED PEAR WITH QUINOA AND BUTTERNUT SQUASH
    Prep time:
    Servings: 2-4
    by Wendy Saxena-Smith
    139 recipes
    		 >
    Clean diet week 1, day 2 lunch

    Ingredients

    • QUINOA AND SQUASH
    • 1 cup uncooked quinoa
    • 1½ cups broth (or water)
    • ¼ cup unsweetened dried cherries or cranberries
    • handful of slivered almonds
    • 1 medium yellow onion, diced
    • 1 teaspoon cumin
    • salt and pepper to taste
    • 1 butternut squash - peeled, seeded, and diced
    • 2 tablespoons olive oil
    • BRAISED PEARS
    • 2 tablespoons coconut oil
    • 4 tablespoons coconut nectar
    • 3 tablespoons wheat-free tamari
    • 1 tablespoon freshly grated ginger root
    • ¼ teaspoon cayenne pepper
    • 4 firm but ripe Bosc pears, peeled, halved lengthwise and cored
    • 2 tablespoons unseasoned rice vinegar

    Directions

    1. Directions for butternut squash: Preheat the oven to 450°F. Combine squash and two tablespoons of olive oil in a large bowl and toss to coat. Season with salt and pepper, if desired, and scatter evenly on a baking sheet. Roast for 20 minutes, turning 2-3 times with a spatula.
    2. Directions for quinoa: Rinse your quinoa; then drain, transfer to a pot and add the broth. Add the cumin, diced onion, and salt and pepper to taste. Bring to a boil and cover with a tight-fitting lid, then turn the heat down to a simmer. Cook for about 15 minutes and remove quinoa from heat. Allow to sit five minutes with the lid on then fluff the quinoa gently with a fork. Mix the raisins and almonds in just before serving.
    3. Directions for braised pears: Melt coconut oil in a pan and saute over medium heat. Add tamari, ginger, coconut nectar, and cayenne pepper. Stir well until ingredients are combined then reduce heat to medium-low. Add pears, cut side down. Simmer 8-10 minutes, basting frequently until tender. Transfer pears to a serving dish, leaving the liquid in the pan. Bring liquid to a slow boil and add vinegar. Simmer until thick and syrupy, about 3 minutes. This is what you will pour over your final dish.
    4. Mix squash and quinoa, then plate. Top with two pear halves and drizzle your sauce over the top.
    5. Serve with hearty salad.

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