Collected Thoughts

I made this the other day for a family dinner, Dad's still struggling to understand the whole veggie thing so I made this becuase quinoa is so jam packed full of good stuff and he wouldn't have to worry about protien, etc.

I made changes from the original recipe (it originally calls for a large bell pepper and 10 mushrooms, but I didn't but those)I found and next time I make it I'm trying more changes (which I'll include at the botton)

1 tbs oil
1 med onion, chopped
2 garlic cloves, minced
1 small zucchine, chopped
1 1/2 cups quinoa, rinsed
3 cups water
1 cup carrots peeled and chopped
2 cups butternut squash, peeled, seeded, and diced
2 cup chard (or kale) cleaned and chopped
Salt and pepper
1 tsp dried thyme
1/2 tsp dried sage


Preheat oven to 400F.

Place a large pot or saucepan on medium heat and add the oil. Saute onions, garlic, and zucchini for 5 to 7 minutes until soft.

Once the vegetables are soft add the quinoa, water, butternut squash, chard, carrots, sage, thyme, salt and pepper and bring to a boil. Pour into a 9 x 13" casserole, cover, and bake for 30-40 minutes, or until all the water is absorbed.

I bought too large of a butternut squash and 2 cups of raw chard wasn't that much. I think next time I make this I'm going to add leeks, double the amount of butternut squash, add another cup of chard, and eliminate the zucchini.