Ingredients

1 lb butternut squash, cut in a 1-inch dice

1 cup purple potatoes, cut into a 1-inch dice or left whole if small enough

olive oil

salt

pepper

1 cup freekah

1/2 cup quinoa

1/2 teaspoon vegetable stock base or bouillon*

1 shallot, minced

2-3 tablespoons pine nuts

3 tablespoons parsley

I use Better Than Bouillon Vegetable Stock Base

Preparation

  1. Preheat oven to 400 degrees. In a large cast iron skillet, or a baking sheet, place the chopped butternut squash and potatoes. Drizzle liberally with olive oil, and toss with salt and pepper. Roast for 20-30 minutes until tender and nicely browned.

  2. While the vegetables are roasting, cover the freekah with 3 cups of water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, about 20-30 minutes until desired tenderness is reached.

  3. In another small pot, bring 1 cup of water mixed with 1 teaspoon vegetable bouillon to a boil. Add the quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes, or until all the water is absorbed. Set aside.

  4. In a large bowl, toss together the freekah, quinoa, minced shallot, pine nuts, and parsley. Season to taste. Add the roasted vegetables and toss to combine.