Beyond Quinoa

Warm Quinoa Salad with Winter Vegetables

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INGREDIENTS
1 winter squash (such as butternut, acorn, etc.), halved and seeds discarded
3–4 medium beets
1 medium onion, cut into 1-inch dice
4 garlic cloves, peeled
2 tablespoons olive or vegetable oil
1 teaspoon cumin
½ teaspoon salt
4 cups arugula
1 cup quinoa
2 cups water
Olive oil
Salt and pepper to taste
Fresh cilantro for garnish (optional)

PREPARATION

When Teenagers Go Vegan

Pasta with Tomatoes and Roasted Walnuts

Recipe by Non-Reactive Pan, clarosouthwick.com/blog

INGREDIENTS
3–4 San Marzano tomatoes
2–3 cloves garlic, minced
1/2 cup olive oil
1/4 cup walnuts, chopped and roasted
Salt and pepper to taste
Red pepper flakes to taste (optional)
Pasta of choice, for two

PREPARATION

Roasted Carrot Quinoa

Recipe by Non-Reactive Pan, clarosouthwick.com/blog

INGREDIENTS
1–2 cups carrots, washed well and cut into 1/4-inch rounds
2 tablespoons olive oil
1/4 cup red onion, minced (white or yellow onion will work too, but reduce quantity to 2 tablespoons)
1/2 teaspoon smoked paprika
1 cup cooked quinoa, prepared per package instructions
Salt and pepper to taste

PREPARATION

Quinoa With Mushrooms, Kale, and Yams or Sweet Potatoes

Adapted from realsimple.com

INGREDIENTS

1 cup quinoa
2 tablespoons olive oil
2 small yams or sweet potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
10 oz button mushrooms, quartered (about 3 cups)
2 cloves garlic, thinly sliced
1 bunch kale (washed well), stems discarded, leaves torn into 2-inch pieces
3/4 cup dry white wine
Coarse salt and black pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese

PREPARATION

Stuffed Sweet Dumpling Squash

Quinoa with Red Chard and Silver Dollar Mushrooms