Meatless Monday: Quinoa with Acorn Squash, Apple, and Red Bell PepperPosted: January 21, 2013
Recipe from The Baltic Maid
Quinoa with Acorn Squash, Apple and Red Bell Pepper
- 1 cup / 170 g dry quinoa
- olive oil
- 2 tbsp chopped onion
- 1/2 cup white wine
- 1 1/2 cup water
- 1 acorn squash (mine was small)
- 1 red bell pepper, seeded and cut into bite-sized chunks
- 2 apples, cored and cut into bite-sized chunks
- salt, pepper
- fresh sage, chopped
- 2 tbsp brown sugar
- 1/2 cup / about 70 g sunflower seeds
- 1/2 cup / about 70 g pumpkin seeds
Rinse the quinoa under water. Drain it. Add one tablespoon of olive oil and the quinoa into a pot. Cook for maybe 5 to 8 minutes or until the quinoa start to turn golden. Stir constantly. Add the water, wine, and the onions. Cover the pot and bring the content to a boil. Then reduce the heat and let it simmer for about 15 minutes. Then take it off the stove and fluff the quinoa with a fork. Set aside.
While the quinoa is simmering, place the whole acorn squash in a large pot with boiling water. Cook it for about 20 minutes. Then remove it from the boiling water and place it in cold water for about 5 minutes. Afterwards you can peel it and remove the seeds and strings from the inside. Then cut the acorn squash into bite-sized chunks.
Heat a little bit of olive oil in a large frying pan. Add the acorn squash, red bell pepper, and the apple pieces to the frying pan. Fry the mix until the different pieces become soft and start to brown. Season to taste with salt and pepper. Add sage and thyme to taste. I used quite a lot of these herbs to season the dish. Then sprinkle the brown sugar over everything. Then sprinkle the sunflower seeds and the pumpkin seeds over the dish.