Archive for Broccoli

Quinoa stuffed squash & more

Having the farm share deliver us a big bag for fresh vegetables every Saturday keeps me on my toes, and is also good for Vegan Mofo. From the beginning of October and onward, we have been receiving tons and tons of squash. Delicata, butternut, acorn, kabocha, honey bear, on and on. We have so many we cannot keep up with them, and now we have a lovely bouquet of colorful squash on our kitchen table (and it is gorgeous too!).

I had one of those days where I really wanted quinoa (think of all that calcium!), had some sitting in the pantry, and then decided what to throw in it. After just getting home from work, I wanted my dinner done relatively quickly because I was super hungry, so I quickly sauteed some red onion (from the farm share as well), almonds, minced garlic (about 1 cloves), and frozen broccoli, and then threw in a can of diced pineapple. While that was being made, I prepared the quinoa in vegetable broth and bit of pineapple juice from the can for added flavor. When they both were done, I combine the two pans and went to town eating. It was ridiculously easy, quick, tasty and nutritious. The slightly crunch of the almonds along with the sweet softness of the warm pineapple was amazing, and the broccoli further added some extra crunch and flavor to round out the dish.

the quinoa filling

The following day, I came home from work hungry and lazy yet again. Luckily, I had a good amount of leftovers in the fridge, along with more squash than I could ever know what to do with. I cut one of the honey bear squash in half, placed it on a cookie sheet face up, and baked it a 350 degrees for 40 minutes, with a little bit of olive oil, salt, pepper and a half of tablespoon each of maple syrup. After the forty minutes, I placed the leftover quinoa in the center, resisted from immediately eating it, and placed it back in the oven for another 20 minutes. During this time, I placed the seeds from the center on the squash on a lightly greased cookie sheet, sprayed them with cooking spray, salt, pepper and a garlic powder, and cooked them for fifteen minutes. I could not let a perfectly good part of the squash go to waste. It turns out that the seeds were delicious too, especially when paired with the soft quinoa and flesh of the squash.

leftovers are always great

I served the quinoa-filled squash along the seeds and leftover Greek Tofu Benedict, drizzled on some tahini dressing, and sat down to eat dinner. Leftovers generally get a bad reputation, but in this case it is totally undeserved. Quinoa always reheats well, and is given new life inside the squash, and the tofu, roasted red peppers and potatoes heated up great in the toaster oven. For making this dish on a whim, I was pretty impressed!

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