firsts at thanksgiving

First Thanksgivings apart from family are never easy. Sure, they can be filled with cheesy board games and endless rounds of catchphrase, walks in the park after stuffing yourself to the brim, or even the ever-famous long nap. Nonetheless, they are never the same away from home.

Among firsts, I did try a new dish this year: Quinoa. It was delicious. This native seed from the goosefoot family, is grown in Chile and Peru, and is probably one of the tastiest spoonfuls I have ever slipped between my lips. It made being away from home a little easier, and certainly made my smile a little brighter. I thought you might like to try it as well. So, here's to new things. May they always bring out the best. And, Happy Thanksgiving.


Warm Quinoa Salad with Roasted Butternut Squash

1 small butternut squash, peeled, seeded and cut into cubes
Extra-virgin olive oil
Kosher salt
Freshly ground pepper
1/2 cup quinoa, rinsed
1 cup water
2 teaspoons fresh sage, minced
2 cloves garlic, minced
1/2 orange, juiced
Cumin, to taste

Preheat the oven to 400 degrees.

Mix the squash with a small amount of olive oil and season with salt and pepper. Toss to combine and spread onto a foil covered baking sheet. Bake for about 15 minutes, turn and bake for an additional 15 minutes until tender. Set aside to cool.

In a small saucepan, bring 1 cup lightly salted water and 1/2 cup quinoa to a boil. Reduce to a simmer, cover and cook until the liquid is absorbed, about 12-15 minutes.

In a separate saute pan heat a small amount of olive oil over medium heat. Add the garlic and sage and cook for 1 to 2 minutes until the garlic is soft, but not browned. Add the orange juice, cumin, and season with salt and pepper.

Toss the orange juice mixture with the quinoa. Add the butternut squash and toss to combine. Serve warm, garnished with sage leaves if desired.

**Recipe courtesy of: http://www.dishingupdelights.blogspot.com/