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Red Quinoa Pilaf with Rugosa Squash & Leek Ragout – Topped with Black Raspberry Vinaigrette



1 lb. Red Quinoa
2 lbs. Rugosa squash, peeled & diced
1 lb. Leeks, sliced
2 pieces Kohlrabi, diced
2 tbsp. Garlic
1 bu. Parsley, chopped
2 tbsp. Butter
1 oz. Olive Oil
1 qt. Chicken or Vegetable Stock
Half bottle WF Black Raspberry Vinaigrette


In a pot, bring the vegetable or chicken stock to a boil. Add the red quinoa, and cook for 15-20 minutes, stirring constantly so it doesn’t burn. If liquid disappears, add a little water. Then, remove quinoa from stock (if any left). Lay down on sheet pan to cool.

Take the Rugosa squash, and add olive oil, salt & pepper in a bowl. Roast in oven at 350º for 8 minutes. Set aside.

Meanwhile, warm a pan with olive oil & butter. When melted, add garlic, leeks, and kohlrabi. Sweat until the leeks are golden. Add the Rugosa squash. Sautee together for about 5-8 minutes and reserve.

In the center of a plate, add the room temperature quinoa. Make into a fountain shape with a hole in the middle. Fill the middle with the Rugosa squash & leek ragout. Sprinkle the black raspberry vinaigrette and top with fresh parsley.

This warm salad pairs wells with grilled meats & fish.