This is another recipe from Minimalist Baker. Their recipes are simple to make an VERY delicious. I will post the recipe shortly, but I made this last night and we all loved it. It has quinoa, kale, butternut squash, mushrooms, onions, garlic and vegan parmesan cheese. It also makes a good cold dish to take to lunch the next day.
The butternut squash when it's ready to take out of the oven.
The quinoa after it's cooked down with the vegetable broth.
The cooked and ready to add to the recipe, onions, garlic, mushrooms, walnuts and kale.
3 cups butternut squash chopped into small, bite-size cubes
2 tbsp grape seed oil (I used olive oil)
Sea salt and pepper, to taste
3/4 cup white quinoa
1 1/2 cup cups vegetable broth
1/2 medium onion, sliced into thin rings (I just chopped them)
2 cloves garlic, minced (I used 3)
8 oz crimini, button, or baby bella mushrooms, quartered
1/2 cup walnuts, coarsely chopped (optional) (I used 1/4 cup)
3 cups loosely packed kale, chopped
1/3 cup vegan parmesan
1. Lightly grease an 8 x 8" baking dish and preheat the oven to 400 degrees.
2. Line a baking sheet with foil or parchment paper. Add the cubed butternut squash and 1 tbsp grape seed oil. Season with a healthy pinch each of salt and pepper.
3. Toss to coat and bake for 12-14 minutes, or until just fork tender. Remove from the heat and set aside.
4. In the meantime, thoroughly rinse quinoa in a fine-mesh strainer. Add it to a small saucepan with the broth and bring to a boil over high heat, then reduce the heat to low and cover. Cook until the liquid is fully absorbed and the quinoa is fork tender, about 15 minutes. Set aside, covered.
5. Heat a large skillet over medium heat. Once hot, add the remaining 1 tbsp grape seed oil, onion, and garlic. Season with a pinch each of salt and pepper.
6. Cook until the onion is soft and translucent, 4-5 minutes, stirring frequently. Add the mushrooms and walnuts and season once more with salt and pepper. Continue cooking for 5 minutes, or until the mushrooms are lightly browned.
7. Make room in the pan and add the kale. Season once more with salt and pepper and stir to coat. Cook until the kale is just tender, about 3 minutes. Remove from the heat and set aside.
8. Once quinoa is finished cooking, season with a healthy pinch each of salt and pepper and half of the vegan parmesan. Stir, sample, and adjust the seasonings to taste. Remove from the heat and set aside to rest.
9. Reduce the oven temperature to 375 degrees and add the cooked quinoa to the prepared baking dish. Top with the vegetable walnut mixture and roasted butternut squash. Lightly stir/toss to combine.
10. Top with the remaining 2-3 tbsp vegan parmesan and bake uncovered for 5-7 minutes to warm through. Serve immediately.
11. Leftovers will keep, covered, for up to 3 days, though best when fresh.