This is a great vegetarian dish or side dish. My wonderful sister in law Brenda sent me this recipe which originally called for Farro & dried cherries. I had neither item in the pantry so I came up with my own completely different version. My husband said he would eat this every night. Which is good because we are having it as a side dish with chicken and Swiss Chard tonight.

INGREDIENTS

• 2 Tsp olive oil
• 1 Sweet Onion, sliced thin
• 1 Tbs Pumpkin Balsamic Vinegar (you could substitute white wine)
• 1/4 Butternut Squash, grated (about 1 1/2 cups)
• 1 Cup Vegetable Broth
• 1/2 Cup golden raisins or cherries
• salt and pepper to taste

FOR THE QUINOA

• 1 Cup white Quinoa (I love Trader Joe’s)
• 2 Cups water
• salt

DIRECTIONS

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and cook until golden and caramelized, about 15-20 minutes. They do not have to be caramelized I just happen to love onions done this way.
3. Drizzle the onions with the balsamic vinegar and stir to mix.
4. Add the grated butternut squash, dried fruit and vegetable broth.
5. Bring the mixture to a boil and then simmer for about 15 minutes. It will be a bit soupy.
6. In the meantime, cook the Quinoa according to the directions.
7. Combine the cooke Quinoa into the butternut squash mixture and simmer until any broth is soaked up.
8. Season with salt and pepper.