Sunday, December 11, 2011

Butternut Quinoa

My resolution for December is to use all the stuff that's lying around my pantry. So this week, you may find some unusual recipes. :-) There was a recipe of Butternut Squash Risotto on the back of the frozen butternut packet. This recipe was the inspiration for creating my version. I have substituted quinoa instead of sticky Arborio Rice. I have changed the recipe to suit to our taste.

Butternut Quinoa
1 cut butternut squash (10 oz frozen)
1 cup raw quinoa
salt and black pepper

1 tbsp olive oil
1/2 tsp cumin seeds
2 tsp ginger-garlic paste
1/2 tsp turmeric powder
1/4 cup chopped onion

Suggested Accompaniment
Grilled Chipotle Salmon

1. Cook quinoa according to the manufacturer's instructions. Let it cool down. Set aside.
2. Microwave butternut pieces adding spoonful of water for about 3 minutes - as instructed on the back of the packet. Let it cool down. Set aside.
3. Heat oil in a saucepan or a wok.
4. Add cumin seeds and turmeric powder. Saute for 30 seconds. Add onion. Fry for 5 minutes. Add ginger-garlic paste. Fry for 2 minutes.
5. Now stir in cooked and cooled quinoa. Add salt and black pepper to taste. Mix well.
6. Add butternut pieces. Stir gently taking care not to break the pieces.
7. Cook for 5 minutes. Cover. Switch off the gas.

Note -
You can add chili paste such as Sriracha to spice up this quinoa.

Print Page


LinkWithin Related Stories Widget for Blogs