Lemon Butternut Quinoa

We love quinoa dishes and usually use a mix of red and white quinoa. You can use just the white if that is what you have!

1 butternut squash peeled and diced 1/2" cubes
1 red onion wedged or diced
1 lemon juice and peel
olive oil
1.5 cups quinoa
4 cloves garlic
1-2 t. thyme
3 cups vegetable broth
1.5 cups greens (your choice; parsley, cress, spinach)
salt and pepper
Pinion nuts

Heat oven to 400 degrees. Coat butternut with a squeeze of lemon juice (save the rest of the juice and grated peel for later) and olive oil. You can either roast the wedged onions with this or dice them and saute later.
Cook for 15 minutes stirring once or twice.

Rinse quinoa and drain while squash is cooking. Saute onion and garlic (or just garlic) in oil until soft. Add quinoa and toast until dry and fragrant. Add squash, broth, thyme, the rest of the lemon juice and peel, salt and pepper to taste. Simmer covered for 20 minutes.

Remove from heat. Stir in chopped greens and serve topped with pinion nuts!

Wheat Berry Salad

I recently had a friend who wanted recipes for wheat berries, this is a favorite around here. It can also be vegan (just don't sprinkle with cheese) and is good with other grains. A perfect summer dish... a great way to get rid of all that squash in your garden!

1 - 2 cups uncooked wheat berries, soaked overnight in cold water (I like a really grainy salad so I use the larger amount)
1 - 2 tsp salt
2 - 3 squash, sliced (both yellow and zucchini are good)
1 red onion, sliced
8 oz mushrooms, sliced
6 garlic cloves, sliced thinly
1/4 cup extra virgin olive oil, plus extra to saute
2-3 Tbsp Balsamic vinegar
3 cups fresh baby spinach
1/3 cup pine nuts, toasted
1 red pear, cored and sliced thinly
Parmesan or Romano cheese to top
Pepper to taste

Transfer soaked wheat berries to pot add more water and bring to a boil, reduce the heat to a simmer and allow to cook for 50-60 minutes. Drain and set aside. Toss the squash with salt. Allow it to rest at room temperature for 30 minutes. Drain the liquid and pat squash dry.

Heat several tablespoons of olive oil in a large saute pan over medium heat. Add the onion and mushrooms and saute until almost caramelized. Add the squash and garlic and saute for about two minutes more, turn over and saute the other side for an additional two minutes, or until lightly brown. Dump over wheat berries in a large bowl.

Add up to 1/4 cup of olive oil to the pan and Balsamic vinegar. Stir to incoporate the brown bits into the warmed dressing. Pour over the sauteed vegetables. Add the pine nuts, spinach, sliced pear, and toss well. Sprinkle with cheese, fresh ground black pepper, and salt if desired.