Monday, January 7, 2013

Meatless Monday: Winter Squash Quinoa

I was looking for a good way to use up some random veggies I had leftover from last week's CSA. I found a few inspiring ideas online and melded them together to come up with this one. I served it as an entree--I think it's filling enough, it could also be served in smaller portions as a side item.

Serves: 4+ (more can be served if this is used as a side, but it serves 4 as an entree)

4 cups quinoa, prepared
1/2 cup green bell pepper, diced
1/3 cup black beans, drained and rinsed
1 large yellow onion, diced
3 cloves of garlic, minced
1 acorn squash
3 small-medium Japanese sweet potatoes, cubed
1 tsp dried thyme
1/4 tsp nutmeg
olive oil for sauteing
salt and pepper to taste

Notes: I used Japanese sweet potato, which has a similar texture and flavor to yucca. If you can't find the Japanese variety, regular sweet potato will do.

1. Prepare the quinoa and set aside, keeping warm.

2. Pre-heat oven to 375. Cut the acorn squash in half lengthwise. Drizzle with olive oil and season with half of the thyme and salt and pepper. Roast for 45 minutes, cut-side up.

3. While squash is roasting, in a large saute pan, heat olive oil and saute 1/2 of the garlic and 1/2 of the onion for 3-4 minutes over medium heat. Add in the sweet potato and saute for approximately 15 minutes or until potato is tender. Season with the remaining thyme, nutmeg, and salt and pepper to taste.

4. In a small saute pan, heat olive oil and saute remaining garlic, onion and peppers until soft. Stir in black beans and heat until warm. Stir bean and pepper mixture into the quinoa.

5. When squash is done roasting, remove from oven. Scrape off seeds and stringy middle goop. Carve the "flesh" out of the rind and chop into bite-size pieces. Toss those into the pan with the sweet potato and saute for a few minutes more.

6. Spoon quinoa onto plate. Spoon sweet potato mixture on top and serve.

Nutritional Info: approx. 400 calories in a serving

Bon Appetit!
The Food Whore

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