Serving Slabs-re-purposed granite from Salida, Colorado

June Foodie Walk Special: (Rock Out with) Serving Slabs

Rustic. Refined. Recycled? Indeed! The beautiful stone serving trays from Serving Slabs are not only striking but sustainable. Started by Derrick and his wife Wendy, the Salida, Colorado-based company gives unused granite that would have ended up in landfills a new life as stunning and solid serving dishes and other home goods. Since April 2011, they’ve diverted an average of 2500 pounds of granite from landfills per month! [Read more…]

Beth Sharp, chef/owner of Evolved Foods

Roasted Quinoa with Caramelized Onions, Apples, and Butternut Squash by Beth Sharp

Join us this Friday during the March Fort Collin’s Foodie Walk (5-8 p.m. Friday March 15th) for a delicious and healthy treat.

Beth Sharp will be in our kitchen cooking and sharing her own recipe, Crispy Quinoa with Caramelized Onions, Apples and Butternut Squash.  Beth is a graduate of the The Nutrition Institute of Denver and chef/owner of Evolved Foods.  Evolved Foods offers clients a 6-12 week culinary and nutrition boot camp to help individuals and families learn to take care of their health through the food they eat.  Join us for an evening centered around healthy tasty food you can make at home, and learn more about Beth and Evolved Foods.

Here is the recipe, but we hope you can stop by to meet Beth and sample this yummy quinoa!

Crispy Quinoa with Caramelized Onions, Apples and Butternut Squash

Recipe by Chef Beth Sharp

Crispy Quinoa with Caramelized Onions, Apples, and Butternut Squash

Crispy Quinoa with Caramelized Onions, Apples, and Butternut Squash

I am forever looking for ways to use the staples I keep in my pantry as creatively, and as tastily, as I can! Crispy quinoa was born one evening when I had mustard greens, eggs and quinoa to feed a guest. Since then, I have made many variations of this recipe.  I experiment using different vegetables and flavors in order to take the recipe in whatever direction I need to go.  The caramelized onions, apples, and squash combination is definitely a crowd pleaser!  I love this dish because it has the feeling of being rich and decadent, while being quite good for you.  Enjoy!

yield: 4 servings

INGREDIENTS:

–  1 cup uncooked quinoa, soaked for at least an hour, cooked “quick and dirty”

“Quick and Dirty” Grain Cooking Method

*  This is a great quick method of cooking a grain when you want it to retain a good chew, but be cooked through.

  1.  1 cup of soaked and rinsed quinoa.
  2. Heat 2 cups of water, with  pinch of salt, in a pot with a tight fitting cover. Also have 1/2 cup of HOT water available to adjust doneness of grain with cooking times.
  3. When water has come to a rapid boil, add quinoa to pot. DO NOT replace lid or stir! Turn heat down to a medium simmer (the quinoa should be very actively moving, but not bubbling above the water line).
  4. Keep a close eye on the grain, test consistency (or “chew”) once water has been absorbed, about 10-15 minutes. If you want the quinoa to cook more, add hot water to the pot. DO NOT stir!
  5. Water should be mostly absorbed and quinoa should have “popped” when it is done. Take the pot off the heat, replace the lid, and let rest for 5-10 minutes before using.

INGREDIENTS-continued

–  1 large yellow onion, sliced thin into half rounds

–  2 tablespoons coconut oil (or olive oil), divided

–  1 unpeeled granny smith apple, diced into rough 1/2” cubes

–  1 1/2 cups butternut squash, diced into rough 1/2” cubes, roasted or steamed (roasting brings out the best flavor, but is more time consuming)

–  1/2 teaspoon sea salt

–  1/4 teaspoon cinnamon

–  pinch each of nutmeg, and ground ginger

–  1 egg, beaten

Heat 1 tablespoon of coconut oil in a pan, on medium heat. Add onions to hot oil and toss to coat onions evenly in oil. Stir onions occasionally to allow time for all to have contact with the hot pan surface. Allow onions to cook for about 15 minutes, until they are all a rich, golden brown.

  1. Add diced apples and pre-cooked butternut squash to onions. Allow the apples and squash to warm up before adding spices.
  2. Add spices and toss to coat.
  3. Remove onion mixture from pan, add remaining tablespoon of coconut oil to pan, swirl to coat.
  4. Mix together the cooked quinoa, onion mixture and the beaten egg in a bowl. Add quinoa mixture to hot pan by the cupful. Spread the mixture into 1/2” layer and allow it to cook well on one side before mixing. Use a spatula to scrape up the quinoa and “scramble” it. Repeat until the quinoa has a pleasant, crispy texture.
  5. Serve hot! Add crumbled Herbes de Provence goat cheese on top, for bonus taste!