I meant to publish this post around the holidays. Oh say 2-3 months ago. I just kept putting it off and then completely forgot about it until I was searching for an idea to blog about. Luckily it’s still cold a lot of places and this is a delicious recipe.
Quinoa-Winter Squash “Stuffing”:
- 1 c. quinoa, uncooked
- 2 c. chicken or vegetable broth
- 1 acorn squash
- 1/2 onion, diced
- 1 c. peas, fresh or frozen
- olive oil
- salt & papper
Cook the acorn squash (bake or microwave), and scoop out the flesh and set aside.
Rinse the quinoa then cook in a pan per the directions (~30 minutes) with the broth until done. While the quinoa cooks, saute the onion in a little olive oil until starting to caramelize, about 10 minutes. Add the peas to the pan until heated through.
When the quinoa is done cooking, add the acorn squash, and the onion-pea mixture. Stir to combine. Season with s&p, thyme and rosemary.
Serve and enjoy!