Mish Mash Quinua
by A. Cacioppo
It’s not a pretty picture. Taking pictures with my phone rarely bodes well. But, it’s a mish mash. Tasted fantastic too!
On the left! We have Quinua.
1 cup cooked sprouted quinua.
1 zuchinni, chopped
1/2 red onion, sliced thin
5 cloves of garlic, minced
2 tablespoons fresh ginger, minced
1 teaspoon curry
1 teaspoon cumin
1 teaspoon tumeric
dash of salt and pepper.
2 tablespoons olive oil
1/4 cup vegtable stock
Here’s the deal for this. I sauteed (medium heat) the garlic, onions and ginger until all sweated and tossed in the spices and zucchini. When it was softened, I added in the quinua and the stock and cooked on low for 5 minutes.
The orange! The right! It’s just a roasted butternut squash. I rubbed it with olive oil and dusted it with a curry, tumeric, and cumin mixture. Roasted it in the oven at 375 for 2.5 hours on the bottom rack. Perfect.
