Got inspired today, and made a new recipe, which if I recall correctly, I found on a vegetarian website.  As I was stumbling through the steps, I could tell that not only was I uneasy about the possible results, but so was the man.

Luckily, we needn’t have worried.  It was pretty good.  Even the man, whose eyebrows are perpetually raised at vegetarian, gluten-free meals, enjoyed it.  Win for me 😉

What you need: 

1 1/2 Tbsp Cooking Oil (I used Olive Oil, but the recipe wasn’t specific)

1 large onion, chopped

2 yellow bell peppers, cubed

3 cups cubed Butternut Squash (I cheated, and used a package that my grocery store sells)

2 cloves garlic, minced

2 Tbsp green curry paste

1 13.5 ounce can of Light Coconut Milk

2 cups Spinach, firmly packed

1/2 cup chopped fresh basil

1/4 cup chopped fresh cilantro

1 cup dry Ancient Harvest Inca Red quinoa

2 and 1/4 cups water, divided

What to do:

1.  Heat oil in large saucepan over medium heat.

2.  Add onions. Sautée for 5-7 minutes.

3.  Add bell peppers.  Sautée for 2-3 minutes.

4.  Add garlic and green curry paste; mix over heat for 1 minute.

5.  Add butternut squash and coconut milk.  Mix together as you bring to a simmer.  Cover with lid, and allow to simmer to 20-30 minutes (squash should be soft to the touch).  ]

6.  In a medium pan, combine 1 cup quinoa with 2 cups water (or veggie/chicken stock).  Bring to boil and then reduce to simmer and allow to cook for 10-15 minutes, until water is absorbed (white line should be visible on individual quinoa).

7.  While everything is simmering, combine chopped cilantro and basil with spinach and 1/4 cup water in a food processor.  Blend well.

8.  When squash has softened, fold in spinach/cilantro/basil mixture.

9.  Serve curry mixture over Inca Red quinoa.  Voila! Deliciosa!