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Food on Fridays with Ann
I stumbled on a recipe that called for butternut squash, spinach and quinoa and decided to create something similar using what I had in the fridge and freezer. I came up with this:
Butternut Squash & Spinach with Quinoa
(please keep in mind I’m not a professional cook and I just sort of toss things together)
1 cup quinoa
2 cups broth (I used turkey broth I’d made at Thanksgiving, but vegetable or chicken broth would work just fine)
Cook according to package directions. I rinse the quinoa, then pour it into a rice cooker with the broth, letting the machine do the work.
2 cups cubed, cooked butternut squash.
I roasted the squash in a shallow pan in the oven for 20-40 minutes (cooking time depends on the size of the cubes—stick a fork into a cube to test for doneness. Fork should go in easily)
1 tablespoon olive oil
1 clove garlic, minced
Cook the garlic in olive oil until softened. Then dump in the cooked quinoa and squash, and then stir in the following:
1/3 cup raisins
2-3 Tablespoons slivered almonds
1 cup frozen spinach, cooked
A little more olive oil
Salt
Stir until blended, adding just a little olive oil to tie the flavors together. Salt to taste.
This flavorful combination worked as a satisfying main course for me, and a side dish for my husband.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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Your Butternut Squash and Quinoa looks so colourful and delicious, Ann! I really like the addition of the almonds too. I’ve shared a quick and easy Crispy Chicken Casserole, perfect for this busy time of year. Thank you for hosting and have a lovely weekend!
Thanks, April, for dropping by. Your quick and easy casserole does indeed sound like a perfect solution for busy people trying to get a lot done (might it work well to take to someone who needs a meal?).
Very nice and interesting combination of the squash with the spinach and raisens.
It’s unusual, with the savory and sweet additions, but I really liked it. I think it would have been a nice alternative to dressing at Thanksgiving, since I can no longer have gluten.
Have a great weekend, Hazel!
I made stuff like that all the time, but I’ve never thought to add the raisins. Of course, when I buy them, I eat them like candy and they never last to the intended recipe!
You need some sweet with your savory! I didn’t know you were such a raisin-fan, though I do remember you taking those nut-raisin-craisin toppings in a cup and munching on them when we were at Laity.