Quinoa with Caramelized Onions, Pecans, and Currants

1 c. quinoa

Soak the quinoa in hot water for 15 minutes, then drain. In a large pot, cover the quinoa with 2 cups of water and a teaspoon of salt. Cover and cook on low for about 20 minutes, or until the water has aborbed into the quinoa (Taste the quinoa; it should not stick in your molars).

Remove the quinoa from the heat and remove the lid to cool completely.

While the quinoa is cooking: caramelize the onions:

1 large or 2 small onions, diced

1/3 c. olive oil

1 t. salt

In a heavy bottom pan, add oil followed by the onions. Heat on low until the onions become translucent without browning. This will take about 30 minutes. Shortly after the onions become translucent, they will caramelize to a shiny, golden brown color.

Add 1/3 c. balsamic vinegar to the caramelized onions.

In a bowl, combine:

cooked quinoa

onions

1 t. fresh thyme leaves, minced

3/4 c. toasted pecans. chopped

1 t. orange zest

1/2 c. currants

Season with salt and pepper. Adjust with more oil if necessary.

*Serve the quinoa on a bed of greens as a salad or as a side dish. I like to eat it with roasted vegetables. See acorn squash below or see roasted cauliflower post.

Roasted Acorn Squash

Carefully trim stem and cut acorn squash in half lengthwise. Be extremely cautious and keep the non cutting hand firmly on the top of your chef's knife, close to the handle. Scoop out the seeds.

With the cut side down, carefully slice the squash into 1/4 inch pieces.

On a half sheet pan, generously toss the cut squash with olive oil and season with salt.

Roast the squash at 375 degrees for about 25 minutes.