2 Tbsp Finely ground sea salt
1½ cup Quinoa
4 Tbsp Olive oil or olive/canola blend, divided
½ cup Butternut squash (cut into ½ inch cubes)
1 cup Wild mushrooms such as Chanterelle or hedgehog
¼ cup Chopped onion
¼ cup Finely chopped garlic
2 Tbsp Finely chopped thyme
2 Tbsp Finely chopped parsley
Finely ground sea salt and freshly ground black pepper, to taste
4 Red bell peppers
¼ cup Freshly grated Parmesan cheese
Preheat oven to 400°F. Bring 2 quarts water to a boil; add 2 Tbsp of salt and quinoa. Cook quinoa until tender but still a little al dente, about 8-10 min. Drain and set aside.
Heat 2 Tbsp olive oil in a medium skillet over medium-high heat. Turn heat to medium when oil is hot; add butternut squash and sauté until soft. Remove from skillet and set aside.
Add remaining 2 Tbsp oil to skillet and return skillet to medium-high heat. Lower heat to medium when oil is hot. Add mushrooms and sauté for 2 minutes. Add onion, garlic, and squash; cook 1 minute more. Mix in cooked quinoa and herbs, and season to taste. Set aside.
Cut tops off peppers and remove seeds. Fill Peppers with quinoa mix and top with Parmesan cheese; roast in oven for 10 minutes. Remove and serve immediately.
Chef Bill likes to serve this as a side with fish, or as a vegetarian entrée with sides of grilled asparagus and wilted chard with basil pesto. If you omit the Parmesan cheese, it is a delicious vegan entrée.
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