Freekah & Quinoa Pilaf With Roasted Butternut Squash And Purple Potatoes

• 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

1. 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. 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. 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. 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.

butternut squash, purple potatoes, olive oil, salt, pepper, freekah, quinoa, vegetable stock base, shallot, nuts, parsley

Taken from www.epicurious.com/recipes/member/views/freekah-quinoa-pilaf-with-roasted-butternut-squash-and-purple-potatoes-50112215 (may not work)