Butternut Squash Quinoa

Last weekend we went to the SLC farmers market, which I have to say is AWESOME!  If you haven't gone before, you need to get there fast!  Scott and I have been really good with going almost every weekend this whole summer.  The only times we have missed has been when we went camping.  So I have to say I'm proud of us!  ANYWAYS!  I was searching for a great dish to make with my butternut squash I bought last weekend and found this little gem on Pinterest!  It was the perfect Fall Dish to start the season!
I hope you enjoy!  I have linked the recipe for you but I made some modifications of my own on the one listed below! 

Butternut Squash Quinoa (or Couscous!)

Servings 4:

* 1 - 1/2 cups Quinoa (or couscous)

* 2 tablespoons olive oil

* 2 onions, chopped

* 2 cloves garlic, minced

* 1/8 teaspoon cayenne

* 1/8 teaspoon grated nutmeg

* 1/8 teaspoon cinnamon

* 1 cup canned diced tomatoes with their juice (15oz can)

* 1 butternut squash (about 2 lbs), peeled, halved lengthwise, seeded, and cup into 3/4 inch dice

* 1/2 cup raisins

* 3 cups canned low sodium vegetable broth ( or chicken broth)

* 1 1/4 teaspoons salt

* 2 cups drained and rinsed canned chickpeas (1 19oz can)

* 3/4 copped fresh parsley 

* 1/4 Cup sliced almonds

1. Start your quinoa!  I used 2 cups. Quinoa is 1 to 1 ratio.  I also added salt and pepper. ( The original recipe calls for couscous.  I might try that later!  - (You will see the directions listed below for couscous as well.)

2.In a Dutch over (or any deep dish sauté pan!) heat the oil over moderately low heat.  Add the onions and cook, stirring occasionally until translucent, about 5 minutes.  Add the garlic, cayenne, nutmeg, and cinnamon and cook until fragrant, 1 minute longer.  Stir in the tomatoes, squash, raisins, broth, and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook covered 10 minutes.  Uncover and simmer until the squash is tender, about 10 minutes more.  Stir in the parsley. 

SIDE NOTE: Mine was a little soupy for my taste so I added in some corn starch for a thickener (about 1/2 tablespoon) I also didn't measure my broth and realized I put in ac up too much! Ha that might have been why!, but it turned out great still!

3. QUINOA FANS: Fluff Quinoa with a fork, serve the stew over quinoa (or couscous) and top with sliced almonds 

4. COUSCOUS FANS: Meanwhile in a medium saucepan, bring the water and remaining 1/4 teaspoon of salt to a boil.  Stir in the couscous.  Cover, remove from the heat, and let stand for 5 mintues.  Fluff with a fork.  Serve the stew over couscous and top with Toasted almonds.

CLICK HERE FOR THE REAL RECIPE from Food and Wine!  Mine has my modifications.

I hope y'all enjoy! :)  We sure did!