Collected Thoughts

So, this wasn't so bad. It was tasty but I did go an easy route. I did a Beef and Veggie Saute over Quinoa.

I had bought some sliced beef that's for stir fry and fajitas. I seasoned it with salt, dried thyme, and a little bit of sage (although I never tasted it, but I was just trying for something).

The veggies were sliced red pepper, carrots, garlic, and sliced fennel.

I cooked the beef first, then took it out of the pan and then added all the veggies at once. Seasoned with salt and then let it saute.

After it cooked some I added dried thyme. Let it cook some more and then added a handful of fresh parsley and fresh oregano and thyme - I don't know how much I just pulled the leaves off the stalks and chopped.

Then I finished it with a little butter, since it looked dry.

Overall not bad. I should have waited and added the fennel later and not cooked it so long, it wasn't the strong fennel taste I was looking for. But it was very flavorful and mostly satisfying.

Funny how when you can't have something you immediately crave it, I was thinking how it needed black pepper and some lemon juice.

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.