Red Quinoa With Butternut Squash

Red quinoa: A protein-rich grain with a nutty flavor and chewy texture.

Water: Used to cook the quinoa.

Butternut squash: A sweet and creamy winter squash that roasts beautifully.

Olive oil: Adds richness and helps roast the squash to perfection.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a touch of heat and depth to the flavors.

Baby spinach: Fresh greens that add color and a slight earthiness.

Roasting butternut squash at a high temperature like 400°F (200°C) helps to caramelize its natural sugars, enhancing its sweetness and flavor. To ensure even roasting, spread the squash in a single layer on the baking sheet and avoid overcrowding. This allows the hot air to circulate around each piece, giving you perfectly tender and slightly crispy edges.

• red quinoa - Substitute with white quinoa: White quinoa has a similar texture and flavor, making it a suitable alternative.

• red quinoa - Substitute with farro: Farro has a nutty flavor and chewy texture, providing a hearty base similar to quinoa.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the quinoa.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar sweetness and texture when roasted.

• butternut squash - Substitute with acorn squash: Acorn squash has a comparable flavor and texture, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor.

• olive oil - Substitute with coconut oil: Coconut oil can be used for roasting and adds a subtle sweetness.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace salt in many dishes.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used interchangeably with black pepper.

• fresh baby spinach - Substitute with kale: Kale provides a similar nutrient profile and can be used in place of spinach.

• fresh baby spinach - Substitute with arugula: Arugula adds a peppery flavor and can be used as a leafy green alternative.

• Allow the red quinoa and butternut squash mixture to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the cooled mixture into airtight containers. For best results, use containers that are the right size to minimize the amount of air inside.
• Label the containers with the date of preparation. This will help you keep track of freshness and ensure you consume it within a safe time frame.
• Store the containers in the refrigerator if you plan to consume the dish within 3-4 days. The baby spinach may wilt slightly, but the flavors will remain delicious.
• For longer storage, place the airtight containers in the freezer. The dish can be frozen for up to 2 months without significant loss of quality.
• When ready to eat, thaw the frozen mixture in the refrigerator overnight. This gradual thawing helps maintain the texture of the quinoa and squash.
• Reheat the dish in a microwave or on the stovetop. If using a microwave, cover the container loosely and heat in 1-minute intervals, stirring in between, until warmed through. For stovetop reheating, use a non-stick pan over medium heat, stirring occasionally until hot.
• If the dish appears dry after reheating, add a splash of olive oil or a bit of water to restore moisture and enhance the flavors.
• Optionally, freshen up the dish by adding a handful of fresh baby spinach just before serving. The heat from the reheated mixture will wilt the spinach slightly, adding a fresh, vibrant touch.

• Stovetop Method:

  1. Place the leftover red quinoa with butternut squash in a non-stick skillet.
  2. Add a splash of water or vegetable broth to prevent sticking and to add moisture.
  3. Heat over medium-low heat, stirring occasionally, until warmed through. This should take about 5-7 minutes.

• Microwave Method:

  1. Transfer the leftovers to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through. Add a splash of water if it seems dry.
  4. Check the temperature and heat in additional 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the red quinoa and butternut squash mixture evenly in an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, or until heated through. Stir halfway through the reheating process.

• Steaming Method:

  1. Place the leftovers in a heatproof dish or bowl that fits into your steamer basket.
  2. Add water to the steamer pot and bring to a gentle boil.
  3. Place the dish with the red quinoa and butternut squash into the steamer basket.
  4. Cover and steam for about 5-7 minutes, or until heated through.

• Oven: Used to roast the butternut squash until it is tender and caramelized.

• Baking sheet: A flat surface to spread out the diced butternut squash for roasting.

• Saucepan: Utilized to cook the quinoa by boiling and simmering it until the water is absorbed.

• Mixing bowl: A large bowl to combine the cooked quinoa, roasted butternut squash, and fresh baby spinach.

• Knife: Essential for peeling and dicing the butternut squash into uniform pieces.

• Cutting board: A sturdy surface to safely dice the butternut squash.

• Measuring cups: Used to measure out the quinoa and water accurately.

• Measuring spoons: Necessary for measuring the olive oil, salt, and black pepper.

• Colander: Handy for rinsing the quinoa under cold water before cooking.

• Wooden spoon: Ideal for tossing the quinoa, roasted butternut squash, and baby spinach together gently.

Pre-roast the squash: Roast the butternut squash in advance and store it in the fridge. This way, you can quickly add it to the quinoa when needed.

Batch cook quinoa: Cook a larger batch of quinoa and store it in the fridge for up to a week. This saves time on future meals.

Use pre-washed spinach: Buy pre-washed baby spinach to eliminate the need for washing and drying.

Sheet pan method: Roast the butternut squash on a sheet pan lined with parchment paper for easy cleanup.

Simultaneous cooking: Cook the quinoa while the butternut squash is roasting to save time.