- 1/2 cup uncooked quinoa
500 grams butternut squash, peeled, cubed
1 small carrot
2 garlic cloves
1 small onion
1 1/2 cups vegetable stock, low sodium
a few parsley leaves, chopped
2 tbsp olive oil
Preheat oven to 350 °F.
Put butternut squash in a bowl and add 1 tbsp olive oil and chopped parsley. Mix so the cubes are coated. Put in foil, but don't cover and roast in oven for 30 minutes.
Cook quinoa according to instructions.
Chop onion, garlic, and parsley, grate carrot, and slice mushrooms (I used an egg slicer). Heat 1 tbsp olive oil in a pot, and add garlic and the onion. After one minute, add mushrooms, parsley and 1/2 cup stock. Cover.
Check on squash, mix it around so all the sides roast. Now check on quinoa (multitasking saves a lot of time!), if cooked remove from heat. Mix the carrot into it and let stand.
The mushrooms should be done after about 5-7 minutes, add quinoa and the rest of the stock to this. Mix around. Then add squash and gently mix with a wooden spoon, so you don't squish the squash. Place in a nice dish, and serve!
- Main Dishes
- North American