How To Make Tex-Mex Butternut Squash And Quinoa Stew.
- Some Butternut Squash
- Red Onion
- Some Garlic
- Some Diced Tomatoes
- Green Chiles
- Some Chickpeas
- Some Quinoa
- Vegetable Stock
- Olive Oil
- Vegetable Oil
- Red Potatoes
- Sweet Potatoes
- Mild Chilies
- Some Cilantro
I think you’ll love the ingredients gonna start off with is of course some butternut squash. I just took a small butternut squash and i just peeled it and cubed it. I’ve got a red onion, you can use yellow. I’ve got some garlic all chopped up this is some diced tomatoes and this is a small can of mild green chiles. I’ve got some chickpeas, this is a can of chickpeas that i have drained and rinsed some quinoa and then for spices. I’ve got paprika garlic oregano cumin and chili and this is some vegetable stock this is a gum tomato base vegetable stock that had in my freezer but any vegetable stock will do you’ll need some salt and pepper and of course some oil.
I’m using light olive oil, but you can use vegetable oil, extra virgin olive oil is a little bit too strong for this it kind of overpowers the flavor of
everything else. But that’s why i like to use a light olive oil. Now if you don’t want to use quinoa, you can use rice, you can use fire oh, you can use barley, you can use any grain, you like you are gonna have to alternate two cooking times. Because quinoa only takes about 15 minutes to cook well everything else might take a little bit longer.
If you don’t want to use butternut squash, you can use potatoes, you can use sweet potatoes, you can use red potatoes, you can use anything that you want this is sort of my favorite blend for this kind of soup just because it gives you so much flavor with like no fat minimal ingredients. I just love anything
tex-mex and i think that’s sort of light spiciness from the mild chilies and the spices against a sweet butternut squash is heaven. So i’ve got a big pain in here you know my big heavy-duty pot with some olive oil in the very bottom. I’m gonna bring that to temperature i want this over about a medium heat because i want to saute my vegetables.
But i’m gonna wait for just one more minute. I’m gonna take a piece of butternut squash, put it in there and once it starts bubbling up we’ll add it all in adding in my veggies and then i want to get on with some salt and pepper on those because remember seasoning every layer of your dish is how you get a really well-rounded seasoned dish at the end of the day give these all a really good stir and you’re gonna cook this for about i would say seven to eight minutes or until your veggies start to develop a little bit of color cook down a bit little pieces yeah you’re gonna add my tomatoes and my chili along with my stock this is gonna be so good right chickpeas.
You need black beans here that’d be really lovely – or a white beans and then my spice blend and i’m going to add the quinoa just yet because it’s not time now what you need to do is you need for this to come to a boil reduce the heat to like medium-low. Let it simmer for about 10 minutes and meantime wash your quinoa make sure, you just watch it through a fine sieve and let the water run through until the water is completely clear. Because quinoa does have like a
little bit of a powder residue on it, coating it and it’s really bitter. So you need to wash it so i’m just gonna let this cook up took away. I’m gonna do anything to it for 10 minutes once it comes to a boil and then we all get going on adding the quinoa. But i’ll show you when we get there this looks great it’s been once it came up to a boil which took a few minutes and let it just simmer for 10 minutes. Now what i’ve done is i have washed my quinoa over and over again making sure that the water runs clear and i’m gonna add it right to it. I’m using red and white, but you can use any keane what you like
Now course you want to check on the packaging on the back of your quinoa to make sure. You know how long needs to cook for my need to cook for about 15 minutes. So what i’m gonna do is i and we’re gonna put a little let this simmer nice and slow for 15 minutes and then we are ready sir this looks fantastic. At this point we make sure you taste us for seasoning. I already have because remember when you buy vegetable stock or chicken stock or any plant that they
do come pretty salty already and you want to make sure you taste it before you add any additional salt.
Because sometimes you don’t need to add any more in my case i added a small extra pinch. But that’s about it now you can eat this with some cilantro on top. But i quite like it this way because i don’t want anything to take away the flavor combination from the butternut squash and the quinoa. But the mess that i made where’s my little but it still has a little bit of crunch. Because it’s got really great texture, this is just an all-in-one perfect supper serve, a
little side salad alongside.