we made this back in march so again, apologies for another out of season recipe. but in my defense it is cold and rainy this week and winter squash be damned, i wouldn't have minded having a warm, cozy dinner like this last night!
the new york times runs this "recipes for health" series, although only until recently did they start including the nutritional information for each recipe. i like the way it's indexed by main ingredient so i can easily come up with dinner based on what i already have in the pantry or fridge.
even if quinoa weren't the nutritional powerhouse seed that it is, i would still always like to cook with it because i love the nutty taste, especially the red quinoa we used for this dinner. and like my previous enchilada post, this is a perfect vegetarian meal, too -- all real ingredients, easy to cook, and lots of sweet and nutty flavor. all you need is some crusty bread to offset the soft texture, and you have a perfect dinner for a cold night! and yes, it's better flavor as it sits, so a perfect left over lunch the next day, too!
andean bean stew with quinoa: serves 6
adapted from the new york times (november 2008; original recipe click here)
1 can pinto beans
1 can chopped tomatoes, with liquid
1 medium onion, chopped
4 garlic cloves, minced
1 lb butternut squash, peeled and cut into 3/4 inch cubes
1/2 cup quinoa -- make sure to rinse thoroughly
salt and pepper to taste
1 tb sweet paprika
1 bay leaf
3 tb chopped fresh parsley
1. heat oil in large, heavy pot and cook onion until tender, stirring often, about 5 minutes. add paprika, cook for about 1 minute and then add garlic. cook, stirring for a minute or two, until onions and garlic are fragrant but not brown. stir in tomatoes and season with salt and pepper. cook, stirring often, until the tomatoes have slightly reduced, about 5-10 minutes.
2. add bay leaf and squash, bring to simmer and cover for 30 minutes until squash is tender. add beans and quinoa and simmer for another 20-30 minutes, until quinoa is translucent and the little white thread uncurls from the seed. season with salt and pepper if needed and serve with a sprinkling of chopped parsley.