Thursday, February 16, 2012

Butternut and Quinoa Stew

Two points to the first person who can identify what's in the picture below (hint: reread the title of this post)... 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.

First you take rich, delicious butternut squash. And you steam it just enough to mash it up with a fork. Then you mix it with a bunch of different vegetables, toss in some quinoa and watch it soak up a surprising amount of broth. Then you add some shredded chicken (if you want) and some greens. I like collard greens because they're durable and won't disintegrate after being left in liquid for a long time, but you could substitute spinach or kale if you prefer. And then you eat a warm and hearty meal, the kind you might eat after a long winter day out in the cold.
Butternut and Quinoa Stew
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)
  1. 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.
  2. 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. 
  3. 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. 
  4. 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.

1 comment:

Melissa McGibbon said...

Wow! This looks amazing. I've been hooked on quinoa lately and looking for more recipes I can make in bulk and take to work for lunch. It seems like every restaurant we went to in Peru served some variation of quinoa soup (sopa). I wish that were true for SLC. *Sigh* a girl can dream.

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