Tag Archives: cooking

Roasted Butternut Squash and Spinach Quinoa

While I did make some yummy barley earlier, I couldn’t stray too far from my beloved quinoa.  I apparently I was ambitious this morning because this also came out of my kitchen.

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 package pre-cut butternut squash (feel free to cut your own…that happens to be something I despise doing)
  • 1-2 Tablespoons olive oil
  • Salt
  • a few big handfuls of baby spinach
  • 1 can black beans, rinsed and drained
  • hot sauce of your choice (I used Vermont Pepperworks Hempin Jalapeno)

Preheat oven to 425 degrees.  On a baking sheet lay out butternut squash in one layer.  Drizzle with a little bit of olive oil and then add salt.  Toss around a couple times to coat.  Roast in over for about 40 minutes, turning once.  Butternut squash should be browned when you take it out. While that is roasting, bring quinoa and water to a boil and then turn down to a simmer.  Simmer for about 15 minutes.  Turn off heat and add spinach.  Mix it until wilted.  Then add in black beans and hot sauce to taste.  When squash is done, mix that in as well.  This is seriously simple and simply delicious.

If you happen to be a cilantro lover like myself, it would be a great addition to this dish.  Also, I’d eat this hot or cold or room temperature.  Whatever suites your fancy.

5 servings

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Mushroom, Barley, and Asparagus Salad

I often stick to the same grains: rice (usually short grain brown rice, occasionally another variety) and quinoa (which I know is actually a seed and not a grain).  In an effort to vary my diet a little bit I came up with the following. This is going to make a yummy lunch this week.

Ingredients:

  • 2/3 bunch asparagus, chopped (I would have put in all of it, but I had already used some up)
  • 1 sweet yellow onion, diced
  • 2 cloves garlic
  • 1-2 Tablespoons olive oil
  • a little bit of rosemary, chopped (I had this in my fridge.  Feel free to omit)
  • 16 oz mushrooms (any variety will work well…I used a combination of shitake and baby bellas)
  • 1 cup pearled barley
  • 3 cups veggie stock
  • 1 can of chickpeas
  • Salt

I first sauteed the chopped asparagus in a little bit of olive oil, just until tender.  I then removed it from the pan because I didn’t want it to get all mushy.  Mushy asparagus is the worst.  I added the chopped onion to the pan, followed that with the garlic, and then the mushrooms.  Adding each a few minutes apart.  I let that cook for about 10 minutes or so.  I then added the rosemary, barley, and veggie stock.  I brought it to a boil and then let it simmer for about 40 minutes (until the barley was cooked).  Last but, not least, I threw back in the asparagus and added the chickpeas.  Viola!

5 servings- I stuck 2 in the freezer for a rainy day.

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