This summer has been glorious. After one of the longest and rainiest winters we've ever experienced, it is nice to be able to fully enjoy the summer months outdoors. The weather has been warm and pleasant, not too hot.
Buttery Roasted Acorn Squash with Quinoa Stuffing
There are a lot of wonderful nutty and earthy flavors coming out in this meal. Definitely high in the umami department. My mom is coming to town this year to celebrate Thanksgiving, and we are all heading to friend's house for a potluck. I'm definitely making this dish - and maybe for Christmas as well.
Smoky BBQ Veggie Burgers from 'Minimalist Baker's Everyday Cooking'
Caramelized Plum and Quinoa Salad with Pomegranate Dressing
Coconut Cashew Red Quinoa
I am still on a quinoa kick. This time I made a recipe using red quinoa. There is no taste difference between the white and red, the red just looks prettier.
adapted from Dish by Trish
INGREDIENTS
1/2 cup coconut milk
2 shallots, sliced
1/2 red onion, sliced
3 cups water
1 1/2 cups red quinoa, uncooked
1 tbsp brown sugar
1 tsp salt
1/4 tsp black pepper
2 tbsp lime juice
1 cup fresh pineapple, chunks
1/2 cup salted cashews
Put coconut milk in a large saucepan and bring to a boil. Once milk has boiled add shallots and red onion. Cook over medium heat for 3 minutes.
Add water and bring to a boil. Add the quinoa, brown sugar, salt, and pepper and simmer for 20 minutes. Add the lime juice, pineapple, and cashews. This recipe can be served hot or cold. Personally, I prefer it cold.
