Wednesday, June 9, 2010

keen on it

Quinoa is delicious. Need proof? Look how pretty the plant is.

(Photo from
Quinoa squash salad

2 cups uncooked quinoa
4 cups water or vegetable broth
*1 butternut squash, grilled and cubed
15 oz can of white beans
1/3 cup pumpkin seeds
juice from 1/2 a lemon
1/4 cup olive oil
lots of salt and pepper

*I understand that butternut squash season and grilling season do not necessarily overlap. If you can't find butternut squash, I'd imagine that sweet potato would be an excellent substitute. 

Rinse and drain the quinoa, then add to a pot with the water vegetable broth (you can scale up or down, just keep the ratio of quinoa to water 1:2). Bring to a boil, then lower heat and sinner for 15 minutes, or until the grain is tender and liquid absorbed.

Grilling the squash adds a great smoky flavor, and you can do this two ways: either quarter the squash, remove the pulp, grill, then cool, peel and cube- or peel and cube then place in a roasting pan on the grill.

Add the cubed squash to the quinoa with the white beans (drained, please!), pumpkin seeds (toasted, preferably), lemon, olive oil, salt and pepper.

Serve at room temperature, eat leftovers the next day and be very happy.

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