Winter Citrus Grain Bowl with Roasted Butternut and Sumac Herb Salad

Winter Citrus Grain Bowl

with Roasted Butternut and Sumac Herb Salad

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This recipe gives you a bright punch of citrus right just in time for the official start of winter. With their high vitamin-C content, blood oranges and lemons help stave away sickness. Plus, they are alkaline and balance out the acidity in the body. Toasted hazelnuts add texture and a buttery crunch.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
630
FAT
22g
CARBOHYDRATES
102g
PROTEIN
16g

MAIN INGREDIENTS

  1. ¾ cup quinoa
  2. 8 oz butternut squash
  3. 1 tbsp sumac
  4. 1 shallot
  5. Fresh parsley
  6. 1 cucumber
  7. 2 oz radishes
  8. 1 lemon
  9. 1 blood orange
  10. ¼ cup hazelnuts
  11. 1 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
Allergens: Tree Nuts

TOOLS

  • Small saucepan
  • Baking sheet
  • Small skillet

INSTRUCTIONS

1
Cook the quinoa
Cook the quinoa
Preheat the oven to 425°F. Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until all of the water is absorbed and the grains begin to burst, about 15 to 20 minutes.
2
Roast the squash
Roast the squash
Add the butternut squash to a baking sheet with 1 tsp olive oil, 1 tsp of the sumac, and a pinch of salt and pepper. Roast squash until it begins to brown in places, about 15 to 20 minutes.
3
Prepare the citrus and vegetables
Prepare the citrus and vegetables
Peel and mince the shallot. Pick the parsley leaves. Thinly slice the cucumber. Thinly slice the radishes. Zest the lemon. Supreme the blood orange and lemon by trimming the ends and cutting away the peel and white pith. Working over a medium bowl, remove the flesh segments, then squeeze out the remaining juice.
4
Toast the hazelnuts
Toast the hazelnuts
Add the hazelnut to a small skillet over medium-high heat. Gently toast until aromatic and browned in spots, about 3 to 5 minutes. Remove skillet from heat and stir in the lemon zest.
5
Mix the salad
Mix the salad
Add the remaining 2 tsp sumac to the large bowl with lemon juice, and whisk in 1 tbsp olive oil. Add the blood orange segments, sliced cucumber, sliced radish, and parsley. Season with ½ tsp salt and ¼ tsp pepper. Toss the sumac herb salad until citrus and vegetables are evenly coated.
6
Serve
Serve
Divide the cooked quinoa between large bowls. Top with roasted butternut squash and the sumac herb salad. Sprinkle with chopped hazelnuts.