Monday, March 8, 2010

Creamy Squash Quinoa

2 lb butternut squash, peeled, seeded and diced
1 cup quinoa
1 tsp salt
4 cloves garlic, minced
2 cups water
2 TB olive oil
2 TB shallots
2 eggs
1 cup yogurt
shredded cheese (opt)


Steam the squash until soft. Rinse quinoa well. Mix squash and quinoa together in a pot. Add water adn salt and bring to a boil. Reduce to low and simmer 15 minutes or until liquid is absorbed. Remove from heat and let it rest. Heat 1 TB olive oil in a skillet over medium heat. Add shallots and cook 3 minutes. Add garlic and cook an additional minute or two - don't let the garlic burn! Pour this over the quinoa and squash mixture. Mix well. Add eggs and yogurt and season with salt and pepper. Top with cheese if desired. Bake at 400' until browned.

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