And...you got it! Quinoa it is. Actually, it's the same quinoa that I bought when I made this recipe a shockingly long time ago. Like over a year ago. The thing is, the husband doesn't really love quinoa like he should, so I have to either bully him into eating it or disguise it. And this stew or soup or whatever you want to call it (by day two I renamed it "goulash"), happens to be very good at hiding quinoa.
Recipe adapted from Cookin' Canuck
Pictures by Kelly
1 1/2 lb butternut squash, peeled, seeded, and chopped into 1/2-inch pieces
3 cups vegetable or chicken broth (add more for thinner stew)
1 tablespoon olive oil
1 onion, finely chopped
2 celery stalks, thinly sliced
2 medium carrots, peeled and thinly sliced
1 can (14 oz) diced tomatoes
1-2 cups collard greens (or spinach, kale, or turnip greens), stems removed and thinly sliced
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt (or more to taste)
1/4 teaspoon pepper
2/3 cup uncooked quinoa
2 chicken breasts, broiled and shredded (optional)
- Fill a medium pot with a few inches of water. Add the butternut squash, cover, and cook on medium heat for about 10 minutes, or until squash is just barely tender. Remove half of the squash and set aside. Cook remaining squash until tender, about 5 minutes; drain. Mash this squash with the back of a fork.
- Heat the oil in a large pot on medium high. Add onions and cook until beginning to brown. Add garlic and cook 1 minute. Add carrots and celery and cook 4-5 minutes.
- Add broth, tomatoes, oregano, thyme, salt, pepper, mashed butternut squash, and butternut squash pieces. Bring to a simmer, cover, and cook about 10 minutes, until the vegetables are nearly tender.
- Add quinoa and continue to simmer until quinoa is done, about 15 minutes. Add more broth if necessary. Five minutes before quinoa is ready, add the collard greens (and chicken, if using). Add salt and pepper, to taste.