A seed grown in S. America , used as a food staple.
It takes a little less time than rice to cook, you can cook it the same way as you do rice, but i don't recommend it. Unless you like soggy, clumpy, heavy quinoa. And noone in their right mind does. I use it all the time in place of rice, couscous and even pasta. It has a mild pleasant flavor. Another benefit is that it is a seed, and not a grain, so you carb-haters, it's perfect for you. And, it's a complete protein, so you veg-heads, it's also perfect for you. Ok, on with the recipe:
Take a couple nice acorn squash and slice it in half (be careful, they are hard as rocks, get out you biggest, baddest, chefs-knife :
Aren't they pretty? Drizzle with Olive oil, salt/pepper and roast in oven uncovered for about 45 min at 400 deg. or so, or until nice and tender. Meanwhile, take a cup of quinoa, rinse it, and add it to a shallow skillet over med temp. and toast it until it's light brown. Watch it carefully, it will burn quickly if not moved around.
it's fine to add it wet to the pan, it will quickly dry out and toast. Next, assemble and chop the veggies:
I used the above, feel free to use whatever you want. I've omitted the squash and added swiss chard, it was great that way too. I generally use whatever looks particularly fetching that day in the produce dept. The only thing I would not omit under any circumstance is the mushrooms. Use brown ones, like crimini if you can, they have more flavor. The mushrooms are essential for a rich earthy flavor. And don't omit the garlic and onion. So take said garlic/onion and saute in a healthy (meaning alot) of olive oil, salt/pepper until lightly browned and soft and pungent:
At this point your quinoa should be sufficiently toasted, so add chicken broth, or water (and salt if using water) to the fry pan until covered. Your goal is to cook the quinoa until it's translucent and tender, and for all the moisture to be absorbed, you want an end product that is fluffy, not soggy and wet. this is why i cook this in a fry pan and not a pot. Stir frequently during this process, you may need to add more liquid periodically. At the end if it's done cooking but still kind of wet, crank the heat up and stir while the moisture evaporates and the quinoa is fluffy and dry.
Ok, so add the mushrooms finely chopped to the onion/garlic mixture, and add a nice pat (meaning: 2 pats) of butter. Or not, it's up to you.
Your goal here is to have the mushrooms exude all the liquid and to brown, and if you're really lucky produce a nice fond on the bottom of the pan. Fond=flavor. So fiddle with the temp so it's high enough to do that, but not so high as to burn. This could take about 20 min or so. Next, add the rest of the veggies and cook until crisp tender, but again, make sure the moisture has mostly evaporated.
When all is said and done, add your herbs and adjust for seasonings. I like fresh parsley and rosemary. Also, add chopped nuts if you want, I like walnuts or pine-nuts. I also add chopped dried cranberries. Add a nice healthy handful of parm. cheese. Mix and spoon into squash.
Because I like to be extra decadent, I also top with provolone cheese and broil till bubbly. Now, serve to your somewhat hesitant and meatloving family, and assure them it will be tasty because you got it from me. And I don't lie, or ever eat yucky food. |
I think the recipe sounds great!!! My husband is the chef at our house and I'll see if he'll make it for dinner tonight. Mmmmm... sounds yummy!!
Joni
PS Love the purses... as always!
Posted by: jonipossinj | October 11, 2007 at 10:09 AM
I like the step-by-step pictures for the recipe! I'll make that for myself - it looks great! But my family probably won't go for it. (A few years ago I tried to add chopped spinach and grated carrots to meatloaf. They're still talking about it!) :)
Posted by: Beth | October 11, 2007 at 10:10 AM
Sounds good! I might have to try this. I am lucky... I converted my hubby from strickly a "steak and potato guy" to an "I will try almost anything guy". All I really had to do was point out that his mother is the worst cook (she admits it) and he might like things better if cooked correctly. Now he will try anything...almost.
Posted by: Amy | October 11, 2007 at 12:05 PM
oh my goodness, lisa, i LOVE that new bag. stunning!
that recipe looks fabulous.
adding it to my list of recipes.
thanks so much for sharing!
:)
Posted by: melissa deakin | October 11, 2007 at 01:11 PM
Not sure if I'm brave enough to try the recipe but I may say if Honey is interested and cook it for him. I haven't cared for quinoa in the past.
Posted by: Mary | October 11, 2007 at 03:05 PM
Looks delicious and love the bags!
Annie
fireflyhilldesigns.blogspot.com
Posted by: Fireflyhilldesigns | October 11, 2007 at 04:05 PM
lovee the bag
Posted by: Shin | October 11, 2007 at 04:49 PM
that looks yummy! Can't wait to try tht one! I think we cook the same way. If it says four ounces of cheese, or chocolate, I always add a pound...really. This drives my husband crazy!
Posted by: katie | October 11, 2007 at 05:59 PM
Looks yummy! I've always wanted to try quinoa but have to admit it has frightened me a little. I'll have to try this over the weekend, I've been eating a lot of baked squash lately and this looks like a good way to liven it up!
Posted by: Sarah | October 11, 2007 at 07:52 PM
YUMMY to the food and the bags! They all look SOOOO great!
Posted by: Melissa | October 11, 2007 at 08:20 PM
Oh yum! I love this time of year!
Posted by: Jen | October 12, 2007 at 06:20 AM
Your bags are so beautiful - they take my breath away... Thanks for sharing them!
Posted by: Hip Mama Crafts | October 12, 2007 at 06:57 AM
I'm passing this along to my sister, who promises to whip it up for me (I prefer her kitchen to my teeny one.)
love
Posted by: suzi finer | October 12, 2007 at 09:31 AM
I am right there with you on those mums. And yummy yummy looking food!
Posted by: mo | October 12, 2007 at 02:20 PM
I don't think we have those acorn squash here in Australia, but they sure look great! Love the bag too!
Posted by: Meg | October 12, 2007 at 07:32 PM
I have no idea what quinoa is but it sounds interesting! And I love the autumny colours in the bag and wristlet! It's spring here but autumn is definitely my fave season.
Posted by: Steph | October 12, 2007 at 08:12 PM
the squash looks yummy, and the purse even yummier!! i am laughed out loud when you said "watch it carefully, it will burn if not moved around"...that is my kind of recipe. hehe
teri
Posted by: teri | October 13, 2007 at 06:07 AM
Mums are funeral flowers in Germany, anyway! HA!
I thought I smelled something yummy!
M.
Posted by: theredvelvetshoe | October 13, 2007 at 08:08 AM
mmmmm... that recipe sounds so yummy that I need to go buy some more acorn squash so I can try this out!
Love the bags you make. You are very creative and certainly have an eye for fabric and colour.
Posted by: Katherine | October 14, 2007 at 02:15 PM
defiantly putting this in my 'recipes to try' binder. and the colors on that wristlet are perfect for fall. yum...
Posted by: Amanda | October 14, 2007 at 09:34 PM
I just plunked down a bundle for more of that Joel D in orange and brown and I LOVE it! Can't get enough of those birds!
They are looking gooood on our new products for our new Etsy store...I'll give you a hint...homasote, staple gun....fabric......
Posted by: kim | October 15, 2007 at 07:31 AM
I love that wristlet!!! The fabrics are amazing. You definately do have an eye for coordinating fabrics.
Posted by: Jodie | October 15, 2007 at 05:51 PM
I'm making this as I write! I'll let you know how it turned out.
Posted by: lealou | October 17, 2007 at 01:54 PM
Love the bird fabric on the wristlet!
Posted by: Jayne | October 21, 2007 at 10:09 AM
okay, I'm back. I made this! Thank you for inspiring me! My whole family ate it without much fuss. I didn't have half the ingredients you suggested so I had to compromise but it still ended up good. Thank you for making your directions easy, even for the lame cook like me. I posted my end result on my blog with a link back to you for the recipe.
Looking forward to more good recipes : )
Posted by: michelle | November 02, 2007 at 07:52 AM