Along with the current almond flour phase, I’m experiencing a quinoa episode as well. I can’t help myself. New ways to use both brilliant natural ingredients keep whirling through my mind. To break up recent habits I switched up my usual flavor profiles and spiced it up with some curry.
Oh yes, you heard me right. It’s curry time. Like hammer time. Only without the M.C. And the baggy pants.
Caramelized buttery squash and chewy sweet raisins accompany the exotic spiced quinoa in this dish. A great side or easy main vegetarian dish. Serve over mixed spring greens and toss with grilled chicken, shrimp or garbanzo beans if you’d like extra protein.
It’s excellent, spectacular, really too legit.
CURRIED QUINOA BUTTERNUT SQUASH SALAD
gluten & dairy free / vegetarian
• 1 cup QUINOA, dry
• 1 cup VEGETABLE BROTH, LOW SODIUM*
• 3/4 cup WATER
• 1 small YELLOW ONION
• 5 cups BUTTERNUT SQUASH, peeled, seeds removed, cubed (3-4 lb squash)
• 3 tbsp OLIVE OIL, EXTRA VIRGIN (divided)
• 3 cloves GARLIC, minced
• JUICE OF 1 LEMON
• 2 tsp PURE HONEY
• 1 1/2 tsp CURRY POWDER
• 1/2 tsp CRUSHED RED PEPPER (optional or to taste)
• SEA SALT AND PEPPER TO TASTE
• 1 tbsp PARSLEY, DRIED
• 2/3 cup RAISINS or DRIED CRANBERRIES
Gluten free option: Use GF vegetable broth.
1. Rinse quinoa in a mesh strainer and place in a medium saucepan with water and vegetable broth. Bring to a boil and cook for 15 minutes. Reduce heat to low, cover and cook 15-20 minutes longer or until liquid is absorbed. Fluff with a fork.
2. Preheat oven to 425 degrees F. Roughly chop onion into large chunks. Place onion and cubed squash on a large rimmed baking sheet with 2 T. olive oil, salt and pepper; toss with hands to coat. Roast in the oven for 20-25 minutes or until caramelized and cooked through. 3. In a large bowl whisk juice of 1 lemon, 1 T. olive oil, 2 t. honey, garlic, curry powder, parsley, red pepper flake (if using), sea salt and pepper to taste. And warm quinoa and squash mixture, toss to coat well with dressing. Fold in raisins; serve warm or cold (even better the next day).
3. Serve quinoa as is or over mixed spring greens (I prefer a more dry salad, so for an easy vinaigrette just mix fresh lemon juice with good olive oil, salt and pepper). Serving size for 6, about 1 heaping cup quinoa salad.
VARIATIONS: Use sweet potato for squash or garbanzo beans. Add chopped nuts like walnuts or almonds for extra crunch, grilled chicken for protein or fresh chopped mint.
NUTRITION INFO PER SERVING: 260 calories, 9g fat, 1g sat fat, 47g carb, 5g fiber, 15g sugar, 5g protein