I admire my daughter so much for turning her life around to become such a healthy, fit and inspirational person. She has undoubtedly influenced my choices in trying to eat healthier and, since I learned to cook at such a young age, I am working to adapt favorite recipes by substituting in healthier ingredients.
Today’s recipe is a great example. I used to eat this butternut squash combined with risotto but have really gotten to like quinoa and love all its beneficial properties, so have substituted that for the risotto. Hope you enjoy it as much as my family did. And by the way, it is a great meatless meal, and vegetarian too if you sub out the chicken stock for vegetable stock.
Quinoa and Butternut Squash
- 1 butternut squash
- 4 Tablespoons light olive oil, divided
- salt & pepper to taste
- 6-8 cloves garlic, peeled and sliced
- 1/4 large sweet onion, chopped
- 1 cup raw quinoa
- 1/4 teaspoon salt
- 1-1/2 cups chicken or vegetable stock
- 1/2 cup white wine
- 1 cup peas, cooked
- 1 Tablespoon butter
- 1/4 cup Pecorino-Romano cheese, grated
Preheat oven to 400 degrees. Spray a baking sheet with a non-stick spray.
Prepare the butternut squash. Peel and remove seeds. Cut into chunks and place in bowl. Coat with 2 tablespoons olive oil and season with salt & pepper. Toss in garlic cloves and dump on to prepared baking sheet. Roast in oven for 25-30 minutes or until tender.
While squash is roasting, heat a large saucepan with 2 tablespoons olive oil over medium heat. Add onion and cook until softened, about 4-5 minutes. Add the quinoa, salt, chicken or vegetable stock and wine to saucepan, cover, lower heat, and simmer for approximately 15-20 minutes.
Cook peas while quinoa is cooking or just use peas from a can.
When squash is done, pour into large serving bowl and add cooked quinoa and peas. Toss together with butter and cheese and serve immediately.
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