This is one of those recipes that isn't really...that is, I knew what I wanted to serve with our caribbean-seasoned halibut but couldn't find an exact recipe for it anywhere, so I threw this together. Therefore, I have no idea what actual amounts of spices, etc, were used so just do it to taste and make it what you want it to be. The overall combo of flavors was delicious, so hopefully I can re-create it the same way next time!
1 cup dry whole wheat quinoa + 1 1/4 cups water, cooked according to directions
1/4 yellow onion, cut into thin slices
1 - 1/2 cups cubed butternut squash
garlic
sea salt
red pepper flakes
cumin
cinnamon (just a dash)
chili powder (just a dash)
~1/4 cup shredded coconut, lightly toasted
~1/4-1/2 cup roasted, salted cashews
1. Make quinoa according to package instructions
2. Saute squash, onion, and spices over medium heat, adding water/pam/oil to keep from sticking if necessary. Cook til onions are translucent. (Can add some bits of spinach to wilt at the end too, if desired).
3. Toast coconut and cashews in the oven for a few minutes.
4. Top quinoa with squash mixture, then top both with the coconut and cashews
1 cup dry whole wheat quinoa + 1 1/4 cups water, cooked according to directions
1/4 yellow onion, cut into thin slices
1 - 1/2 cups cubed butternut squash
garlic
sea salt
red pepper flakes
cumin
cinnamon (just a dash)
chili powder (just a dash)
~1/4 cup shredded coconut, lightly toasted
~1/4-1/2 cup roasted, salted cashews
1. Make quinoa according to package instructions
2. Saute squash, onion, and spices over medium heat, adding water/pam/oil to keep from sticking if necessary. Cook til onions are translucent. (Can add some bits of spinach to wilt at the end too, if desired).
3. Toast coconut and cashews in the oven for a few minutes.
4. Top quinoa with squash mixture, then top both with the coconut and cashews
No comments:
Post a Comment