This dish came about because I had eaten all my lunch meals for the week early, as I ended up eating the same thing for lunch and dinner two days in row. When I came home on Wednesday night, I realized I didn’t have any lunches to bring to work with me for Thursday and Friday. I was also very tired and didn’t feel like going to the store. So, I decided I’d better make something great with what I had left in my fridge. Lucky for me I ALWAYS have quinoa in my house, so a dish with quinoa it is!
There is very little preparation for this dish, most is cutting a few things, then roasting, boiling and steaming. Each part takes a different time, so if you start with the item that will take the longest to cook and work your way backwards, then your food will all be ready at the same time!
If you are on this website, you probably already know where the protein is coming from. But if you need a refresher, remember that quinoa is a complete protein, and broccoli one of the vegetables with the highest amount of protein in it, as well as fiber, antioxidants and minerals. Butternut squash also contains protein, along with vitamin A, C , E, and a host of other vitamins and minerals!
So now that you know more about the nutritional value of this dish…let us begin!
You will need:
- 1 butternut squash
- 1 cup quinoa
- 2 cups water
- 1/2 cup water
- 1 bunch of broccolini
- 2 tbsp coconut oil
- 2 tbsp fermented miso paste
- 1/2 yellow lemon, sliced
- 1 inch piece of sliced ginger
- 1 tsp turmeric
- 1 tsp coconut oil
- salt and pepper to taste
The butternut squash will take the longest to cook, so you want to start with that. Preheat your oven to 400 degrees, then begin slicing the squash. Starting with the slimmer side, cut each piece about 1 inch thick, and place on a greased pan. When you get closer to the thicker side, slice in half lengthwise and scoop out the seeds. These will taste great when you roast them in the oven, and you can eat them as a snack later!
Once the squash is laid out on the pan, take the two tablespoons of coconut oil and the miso paste, and mix together in a cup. Once everything is mixed together, use a brush or the back of the spoon and brush on the top of each butternut squash slice. Once you are finished, place in the oven to roast.
Once your squash is in the oven, it’s time to cook the quinoa. Add the 1 cup quinoa, 2 cups water, teaspoon of coconut oil and the teaspoon of turmeric in a pot. Mix together in the pot, then cook the quinoa on high until the water comes to a boil. Once it boils, turn down to medium low heat and cook until the quinoa is finished, about 15 minutes.
The broccoli is the quickest to cook, so you will do that last. In another pot, add the broccolini, the slices of ginger and the half cup water into a pot and steam for about 5 minutes. At the end, remove the pot from the heat, take the lemon and squeeze some of the juice into the pot, and then mix the lemon slices in.
By this time, your butternut squash should be done cooking. If you are roasting the seeds, remember to take them out of the oven after about 5 minutes, or else they will be burned to a crisp if you leave them in the full 20 minutes!
Take out the squash, and put on a plate along with the quinoa and broccoli. Add some salt and pepper to the quinoa if you desire, and add some lemon slices on top of the broccoli.
And you are done!
If you plate them as in the photo, these dishes will work great stored in the fridge for your weekly lunch!