RECIPE: BUTTERNUT SQUASH QUINOA BOWL
This dish will tickle your taste buds: sweet, sour, savoury, spicy...
...not to mention the nutrients delivered in this superfood dish.
Go on, you know you want to eat this!
PREP TIME: 10-15 min
COOKING TIME: 30-45 min
FOR THE BUTTERNUT
1 sachet TASTE OF LEBANON spice blend
1 TBSP (15 ml) olive oil
1 butternut squash, peeled, seeded, and cut into cubes (600-700 g)
salt to taste
2 TBSP (30 ml) water
FOR THE QUINOA
2 TBSP (30 ml) olive oil
1 clove garlic, minced
1 cup (200g) quinoa, rinsed
2 cups (480 ml) water
½ tsp salt
Soft goats' cheese (chèvre)
ROAST THE BUTTERNUT SQUASH
1) Preheat oven to 350 F/180 C
2) In a large bowl, mix LEBANON spice blend with 1 TBSP olive oil, add squash, sprinkle with salt and mix well to coat.
3) Transfer to a baking dish, add a 2 TBSP water and roast in the oven for 30-45 min, until soft.
COOK THE QUINOA
4) In a small pot, sauté onion in 2 TBSP oil and let cook for 10 minutes to become sweet.
5) Add the garlic and cook 1 minute
6) Add the quinoa, salt and water and mix well. Bring to a boil, then reduce heat to low and cook, covered, 15-20 minutes (until all water is absorbed and quinoa is fluffy). Stir occasionally.
Mix quinoa and squash together and spoon into individual bowls
Garnish with the goats’ cheese, chilies and mint as desired.
Recipe & Photo Credits: Cathy Menees
While chevre is quite common in Europe, it’s found mostly in the ‘specialty’ cheese section in American grocery stores, so if you can’t find it, then simply use feta cheese crumbles and it will still be delicious.
Check the directions on the package for suggested simmering times. The quinoa I use takes about 20 minutes, but I’ve had other brands that need only 15, so just keep an eye on it!
The size of you squash will vary, but the one in the photo yielded 650 g of cut squash (after peeling and deseeding). So you can use that as rough guidance if buying pre-cut squash – a little more, a little less, now worries, it's not an exact science.