Here’s one of my favorite recipes. It’s adapted from a recipe a friend of a friend made for me once. It’s a pretty versatile recipe and you can switch out or add more veggies, depending on what you have in the house. Cutting the squash can be a bit of a pain, but once you’ve got that done, everything else is a snap.
Ingredients:
1/2 Cup and 1 Tbsp olive oil
2 large leeks, white and pale green parts, minced
8 garlic cloves, chopped
2 and 1/4 Cups vegetable stock
1 and 1/2 Cups butternut squash, cut into 1/2-inch cubes
1 Cup raisins, soaked in warm water
2 zucchini cut in 1/2-inch cubes
1 tsp turmeric
1 Tbsp fresh chopped ginger (or dry ginger)
Large Pinch cayenne pepper
1 Can chopped tomatoes (or fresh)
1 and 1/2 Cups quinoa
Lemon for garnish
Instructions:
- Heat oil in a heavy, large pot over low heat.
- Add leeks and garlic. Cover and cook until leeks are very tender but not brown (5-10 minutes).
- Add stock and bring to a boil. Add turmeric, ginger, cayenne and butternut squash. Cover and simmer for 5 minutes.
- Add raisins and zucchini. Simmer until all veggies are tender but crisp, not mushy (about another 5-10 minutes).
- Mix in tomatoes, then add quinoa. Give a good stir and remove from heat.
- Cover and let stand for ten minutes, or until quinoa is cooked.
- Fluff, garnish with lemon slices.
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