Quinoa with spinach and Roasted Butternut Squash

Makes about 8 cups Ready In: 90 minutes

INGREDIENTS:

1 small butternut or acorn squash (about 1 pound)

3 cups stemmed and finely chopped spinach

1⁄2 cup finely chopped fresh parsley

1⁄4 cup fresh lemon juice (from 2 to 3 lemons)

1 small clove garlic, minced Sea salt

Freshly ground black pepper 

1⁄2 cup dry/uncooked quinoa 

1⁄2 cup dry/uncooked millet (Or brown rice?) 

1⁄3 cup slivered almonds

1⁄4 cup raisins

1 Preheat the oven to 375°F. Cut the squash in half and scoop out and discard the seeds. Place the squash cut-side down on a rimmed baking sheet and bake until tender, 50 to 60 minutes. Set aside until completely cool. Peel off the skin and cut the squash into 1⁄2-inch cubes.

2 Meanwhile, in a large bowl, combine the spinach, parsley, lemon juice, garlic, and salt and pepper to taste. Let stand for 30 minutes.

3 Bring 2 cups water to a boil in a small saucepan. Add the quinoa and millet and return to a boil. Reduce the heat to low, cover the pan, and simmer for 10 minutes. Remove from the heat and let stand, covered, for at least 10 minutes. When the liquid is absorbed, remove the cover and let cool.

4 While the grains cook, place the almonds in a medium skillet and toast over medium-low heat, stirring frequently, until lightly browned and fragrant, 5 to 7 minutes. Immediately transfer the nuts to a plate to cool.

5 Add the squash, quinoa-millet mixture, and raisins to the spinach mixture. Stir gently to combine. Taste and adjust the seasonings. Top with the toasted almonds. Serve at room temperature or chilled.

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Quinoa and corn

Red Quinoa

Ingredients

1 pkg (8 oz) Red Quinoa, cooked per pkg directions, cooled

1 pkg (12 oz) Sweet Corn cooked per pkg directions, cooled

1 cup chopped fresh cilantro

1 bunch green onions, trimmed, thinly sliced on bias (about 1 cup)

2 plum tomatoes, 1/4-inch dice (about 1 cup)

2 avocados, peeled, pitted, 1/4-inch dice

1/2 cup Lemon Vinaigrette

1/2 tsp salt

1/2 tsp black pepper

Select all ingredients

Directions

Add cooked quinoa, cooked corn, cilantro, green onions, and tomatoes to mixing bowl; stir to combine. Fold in avocado and dressing; season with salt and pepper. Serve chilled or at room temp.

Chef Tips

Frozen corn can be replaced with kernels from 4 ears fresh corn. Blanch 30 sec and cool before use.

Quinoa (or Brown Rice) and Black Beans

Quinoa (or Brown Rice) and Black Beans 

Ingredients

    1 onion, chopped

    3 cloves garlic, chopped

    3/4 cup quinoa

    1 1/2 cups broth

    3 teaspoon ground cumin

    1/2 teaspoon cayenne pepper OR chili powder

    Salt and ground black pepper to taste

    2 cans (Or 3 cups frozen) corn kernels

    2 cans black beans, rinsed and drained

    1/2 cup chopped fresh cilantro

    Lime juice to taste. (I use one lime or one tbls lime juice from the bottle)

Directions

1.  Heat in saucepan over medium heat; onion and quinoa (or brown rice) about 10 minutes. add garlic until lightly browned.

2.  Cover with chicken broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

    Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro and Lime juice to taste.