Tag Archives: quinoa

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.


  • 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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Warm Quinoa Salad

Quinoa has been making an appearance in my kitchen a lot lately, as has many variations of this salad.  Typically, Sunday is my cooking day, but I found myself with some time on my hands this evening and a few ingredients left over from last week’s food shop.  So, I decided to whip up my lunches for the week.  Plus, cooking allowed me to successfully avoid doing my laundry for just one more day.

I like this salad best warm, but I’ve eaten some of the variations cold too.  Either way works well.  Eaten alone, it’s delicious,  but it also works atop a big pile of greens.  Try it and eat it however you like best.


  • 1 cup quinoa
  • 2 cups water
  • 8-10 white button mushrooms, quartered
  • 1 zucchini, chopped
  • 1/2 head broccoli, crowns and stems chopped
  • Pete’s Greens Mixed Shoots (baby greens from the plants of sunflowers, peas, and radishes)
  • Olive Oil
  • Salt

First, I cooked 1 cup quinoa in 2 cups water for about 15 minutes.  While that was cooking, I sauteed up the mushrooms, broccoli, and zucchini in a little bit of olive oil.  When the veggies were done, I dumped the quinoa and sauteed veggies into a bowl and mixed.  I then dumped in the mixed shoots (this is not something I typically have on hand….it was an impulse buy the other day when I went to pick up some frozen fruit.  While delicious, your salad would be fine without them or substituting some baby spinach).  I topped it off with a little ground salt.  And, there you have it…simple, healthy, and delicious.

BTW, I got 4 lunches out of this.


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