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Squash with Quinoa and Beans
From Dorothy McNett's recipes at www.dorothymcnett.com. You can easily cook beans in a pressure cooker, or by simmering if time allows. There are also some nice already cooked and canned beans available, buy natural as much as possible.
1 cup quinoa
In a small heavy bottomed saucepan, bring the water to a boil. Add the rinsed quinoa, reduce to simmer. Cover and simmer gently for about 15 minutes, or until tender and water has been absorbed. Or, place quinoa and water in a glass or ceramic batter bowl. Cover. Cook in microwave 5 minutes on full power, and then 10 minutes on half power (power level 5). Set aside. Wash the squash, cook in microwave for 2-3 minutes. Allow to cool enough to handle, and then cut in half, remove the seeds and membrane. Cut into wedges, removing the peeling. Cut into small chunks. Cut the onion into chunks. Heat the oil or butter in a heavy bottomed saute pan, adding the cut up squash and onion. Cook and stir about 5-6 minutes, until tender. Add the beans, lemon zest and juice, sugar, cumin, tumeric, salt and cayenne. Combine with the cooked quinoa. Toss in the oil and pepper. Serve hot or warm as a vegetable dish, or allow to cool and serve as a salad.
Recipe created 2014-01-14.