Quinoa and Winter Vegetables with Red Wine Plum Sauce 

Red Wine Plum Sauce                                                         

1 cup red wine                                                                       
½ packet Rutherford and Meyer Plum Paste                           
     (or ¼ cup plum jelly)                                                          
1 teaspoon soy sauce                                                              
1 teaspoon red wine vinegar    

Quinoa

Grapeseed oil, for sautéing|
1 cup diced pumpkin or squash
1 cup halved brussel sprouts
1 cup mixed mushrooms
1 shallot, diced
1 cup mixed quinoa (e.g. red, black, white)
1 cup white wine
1 ½ cups chicken stock, water or black tea
3-4 leaves basil, julienne

To make the Red Wine Plum Sauce, place all ingredients in a saucepan and bring to a simmer.  Cook over low heat until a medium syrup.

To make the Quinoa, heat enough oil in a sauté pan to cover base. Add squash and cook, turning,  until starting to brown, add brussel sprouts and mushrooms and cook 2-3 minutes longer, or until all are crisp-tender.  Remove from pan and set aside.

Heat another 2 tablespoons oil in same pan and add the shallot, stirring until golden.  Add quinoa and cook for 1 minute, stirring.  Add wine and allow to cook until absorbed.  Add stock or water, bring to the boil, reduce heat and cook until quinoa is tender, about 12-15 minutes.  Add more liquid if becomes too dry, and scraping any escaped grains from side of pan.  Add vegetables back to pan with the sliced basil and serve straight away, drizzled with the sauce.

Wine Pairing:  This dish, with the deep earthy winter vegetables, and rich sauce can carry the weight and structure of the succulent Stephanie Proprietary Red Blend or the Meyer Syrah – they both exhibit a wonderful food friendly, jammy palate and rounded depth on the finish that would be marvelous with the dish. Even the elegant, mouth filling and creamy Hestan Chardonnay would be a delightful ble