This was supposed to be an entirely different recipe.
Like, a stew. The butternut was going to be pureed. There was going to be milk to make it creamy. The spices were going to be all different.
But as I re-read the recipe that had sounded great a few weeks ago, it hit me: There was no way I would actually like it.
Because what it really sounded like was quinoa mush. Bleh.
So I made up something better.
I wanted bite-size pieces of squash. Squash that still looked like squash (no offense to this guy, which I love without reservation). I wanted lots of colors, not just one. And no milk. Not in this dish.
I love the result.
This is one of those wholesome, hearty, feel-good dinners. The quinoa and butternut complement each other so nicely, and the other fun stuff (perfectly sauteed onions and zucchini, a few spoonfuls of tomato paste, a dash of soy sauce) make it even better.
When you’ve been munching on junk food from mishloach manot all week (what? me?), you really need a meal like this.
No guilt. Feels great. Fills you up. Tastes…beautiful.
Yeah, that’s right! It tastes beautiful.
Yield: 4 large servings
- 1½ cups quinoa
- 1¾ cups water
- 1 medium butternut squash, peeled, seeded and diced
- 1 large onion
- 2 cloves garlic, minced
- 2 small zucchinis, peeled and diced
- 1 Tbsp canola oil
- 2 Tbsp tomato paste
- salt and pepper, to taste
- 2-3 Tbsp soy sauce
1. Boil water in a medium saucepan. Add quinoa, stir lightly, and turn flame to low. Let simmer, covered, 15 minutes. Fluff with a fork and transfer to a large bowl.
2. As quinoa cooks, put up a second pot of boiling water and cook squash over medium heat for about 15 minutes or until tender (careful not to overcook). Drain and set aside.
3. Heat oil in a large non-stick skillet and saute onion, garlic, and zucchini over medium/low heat until they just begin to brown, stirring every few minutes.
4. Mix tomato paste into quinoa until fully incorporated. Add butternut and sauteed veggies and mix together. Season with salt and pepper, then add soy sauce and adjust seasoning as needed. Serve hot or warm.