I have officially started my journey to become a holistic health coach through the Institute of Integrative Nutrition, and it is exciting. I have become really passionate about health and wellness and I am looking forward to sharing what I learn along the way. Tonight’s dinner deserved to be shared. I can tell when I make something really good when my husband compliments me profusely throughout the meal. So that means this meal isn’t just healthy but super tasty. I found this recipe on IIN’s Facebook page, it called for kamut, but I used red quinoa instead.
Side for 4, Generous main dish for 2
- 1/2 cup quinoa
- 1 butternut squash, peeled, seeded and cut into 3/4-inch cubes
- Sea salt and freshly ground black pepper
- Olive oil
- 1 small leek, sliced
- 3 shallots, sliced
- 1/2 teaspoon mustard seeds
- 1/3 teaspoon curry powder
- 1/3 teaspoon ground cumin
- Dash of cayenne pepper (optional)
- 1 tablespoon white wine vinegar
- 1/2 lemon, juiced
- 1/4 cup chopped parsley
- Preheat the oven to 400 degrees.
- Get your quinoa or any grain you choose to use ready
- While the quinoa is cooking, place the cubed butternut squash on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes.
- When the quinoa is almost done cooking, heat two tablespoons olive oil in a large saucepan over medium-low heat. Add the leek and shallots, then season with salt and pepper. Sauté gently for 15 minutes or until golden, but not browned.
- Increase heat to medium-high and add mustard seeds, curry powder, cumin and cayenne, if desired. Cook and stir for one minute to bloom the spices. Add the white wine vinegar and cook for two minutes more.
- Remove from heat and add to the cooked quinoa.
- Stir in the lemon juice, roasted squash and fresh parsley. Add salt and pepper, as desired. Toss well and serve warm or at room temperature.
Take a deep breath and enjoy!