Quinoa is one of those things that I know we should eat more, but we tried like a year ago and NO ONE liked.
I made a few changes to how I cook it this year and we all actually like it now (Maddi LOVES it).
I decided to throw a few of their favorite things together into one recipe and then wasn’t creative enough to come up with a cool name (so if you think of one please let me know) so you just get Black Beans, Roasted Butternut Squash and Quinoa Recipe.
I’ve discovered the secret to cooking quinoa is to use stock instead of water! Brilliant, right?
I’ve made it with both chicken and beef stock and we all liked it a MILLION times better than just with water. I cook mine in my rice cooker which is a set it and forget it way to cook. If you don’t have one…just follow the directions on the package.
You can easily buy stock (try to get low sodium organic) but I’ve been working on making my own (super easy). Check out this recipe for chicken stock and this one for beef stock.
Black Beans, Roasted Butternut Squash & Quinoa Recipe
I have been roasting a ton of vegetables lately (check out my potato fries or my brussel sprouts). It’s such a super simple and delicious way to add vegetables in to every meal.
Just cut them into bite sized chunks, put a little olive oil and sea salt on them and shove them in the oven at 425°F for around 20 minutes (depending on the veggie) or until they start to brown and crisp up.
Ingredients
- 4.5 cups of vegetable, chicken or beef stock
- 2 cups quinoa
- 1 bag (or 1) butternut squash (buying the precut bag is easiest, but cutting your own is easy too)
- 1 tablespoon olive oil
- Sea Salt
- 1 can of black beans
Instructions
- Preheat the oven to 425 degrees F.
- Put 2 cups of quinoa and 4.5 cups of stock into the rice cooker and start it.
- Place the butternut squash and olive oil into a bowl and mix making sure to coat each piece with oil.
- Place the squash on a cookie sheet covered in parchment paper, making sure that no two pieces touch.
- Sprinkle sea salt on all of the squash and place into the oven for 20 minutes...or until it starts to brown on the bottom.
- Open the can of black beans and place in a strainer. Rinse the juice off them with cold water.
- Once everything is cooked, place the quinoa in a serving dish, top with roasted butternut squash and then the black beans and serve.
Follow my Gluten Free Pinterest board for more meal ideas…
