In October, I participated in the Winter Squash Challenge for the group cooking blog I'm a part of. For your viewing pleasure, I've copied and pasted my entry below:
October 29, 2008
I ended up making a huge quinoa pilaf with butternut squash, red and green peppers, onions, and seitan sausage. It turned out really well! I'd definitely make it again :)
So I'm a lazy bum and didn't feel like doing anything too complicated, which included cutting up a squash. So I bought about a pound of pre-cut butternut squash, along with a pound of asparagus, one red and one green bell pepper, and some fresh thyme. When I got home I rummaged through my pantry and decided to use some quinoa I had in storage, along with an onion, veggie bullion, and dried rosemary and savory.
I chopped up the onion and peppers, sprayed it with some olive oil spray, and sprinkled the thyme, rosemary, and savory on it. I decided to cook the asparagus separately with some olive oil and garlic. I roasted everything at 425 degrees for about 1/2 hr.
While the veggies were cooking, I re-constituted some veggie bullion into 2 cups of water. I brought the veggie broth to a boil, then stirred in the quinoa. I let it simmer, covered, for 15 minutes over low heat.
The quinoa and the veggies were done around the same time, so I just mixed them together. . . except for the asparagus because I decided I wanted to just eat that separately.
In the end, I decided to throw in two apple-sage seitan sausages for extra protein. And because they taste good :)
This makes four servings. Here's the nutritional information of just the quinoa dish (without asparagus, and before adding the sausage):
3 g fat
50 g carbs (4g fiber)
7 g protein
Adding the asparagus & sausage, it becomes:
8 g fat
60 g carbs (7g fiber)
22 g protein