For some, this will sound delicious; for others, a horrendous combination of healthy foods. I wasn’t quite sure what the outcome would be, but wanted to try something completely different from what I’ve tried in the past. As I’m typing this up, I am staring at an empty plate and my taste buds are very happy with the outcome. Try this recipe…I dare you 🙂
Quinoa with a Creamy Butternut Squash Sauce
- 1 cup dry quinoa
- 8 cups chicken broth
- 1 medium-sized butternut squash, peeled and chopped
- 1 yellow onion, chopped
- 3 cloves of garlic, rough chopped
- 2 Tbsp coconut milk
- salt, pepper, red pepper flakes or cayenne, turmeric, cumin, garlic powder and coriander
- 1/4-1/2 cup Pepper Jack Cheese, shredded
Bring 6 cups of chicken broth to a boil in a large stock pot. Add chopped squash, onion and garlic to the boiling water.
Boil for 15-20 minutes until squash is soft and can be forked. Meanwhile, combine quinoa with the remaining 2 cups of chicken broth in a large saucepan with lid. Bring to liquid to a boil, then turn to low and simmer for about 15 minutes until the chicken stock is absorbed.
Using a blender or food processor, cream butternut squash, onion and garlic (do not add any of the stock unless needed).
If you want, you can set aside some chunks of the butternut squash to add into the quinoa whole. Transfer the creamed squash mixture to a boil and add a splash of coconut milk (about 2 Tbsp). Add spices.
Here is my guess at what I added: a couple dashes of pepper and salt, 1/4 tsp. red pepper flakes, 1/8 tsp each: turmeric, cumin, garlic powder and coriander.
Pour squash mixture into the saucepan with quinoa and heat on low. Taste mixture and add additional spices (after in the pan, I added more salt, red pepper, cumin and coriander). Add shredded cheese to the pan and stir to melt.