Tuesday, December 3, 2013
Easy Dinner 02
Not a beauty and won't be making this exact version for company anytime soon but a pretty enjoyable weeknight dinner.
In this meal the cooking time is set by the squash so put it in the oven then figure out the rest.
1 butternut squash
1 cup quinoa
2 cup water
4 garlic clove
1 stem celery
2 tbsp olive oil
2 tsp mirin
1/2 cup Dried sweetened cranberries
1/4 cup red wine
1/4 cup Hulled sunflower seeds
Cut squash in half, remove seeds, baked cut side down for 45 minutes in 400 degree oven. Turn over and drizzle on olive oil and mirin. Broil for 5 minutes.
Rinse quinoa and add to sauce pan with water, 2 cloves garlic, spig if thyme, and bay leaf. Bring to a boil, reduce heat and cover, cook for 15 minutes, let rest covered till needed. Remove bay leaf and thyme stem and smash garlic before using.
Toast sunflower seeds and set aside.
Sauté chopped onion in olive oil, add 2 garlic cloves, celery stem chopped, and chopped herbs. Mix in cranberries and wine. Mix in quinoa and cover over low heat till squash is ready. Stir in sunflower seeds and salt and pepper. Serve with squash.
Makes 4 servings at about 450 calories.