Sunday Supper: Butternut Quinoa

We were supposed to have a double rehearsal for “Arsenic and Old Lace” this afternoon (running through the show twice), but luckily it went so well the first time, we got to go home. Woohoo! Score. It’s like going to class and having the professor not show up for >10 minutes.

I’m not sure what I would’ve made for dinner if we were getting out later, but it was nice to have some time to research a few recipes and make something healthy. Let’s just say I’m not sure what dinner will look like this week; not McDonald’s, at least, but I’m not sure WHAT.

So, what’d I make? This:

Sunday Supper: Butternut Quinoa - image on https://megactsout.com

Butternut and Quinoa Pilaf

2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1 3/4 cups water
1 cup quinoa
2 cups cubed peeled butternut squash, (3/4-inch cubes) (see Tip)
1/3 cup chopped flat-leaf parsley
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.

It came out surprisingly well! Plus, it was borderline vegetarian (except for that darn chicken broth…free-range, organic, and low sodium, though). The recipe originated here (which also happens to be a magazine that I received as a Christmas gift and really like), but I switched out the barley for some quinoa. It upped the protein quotient…besides, I didn’t have any barley around. Dave really liked it, saying that he thought it was filling but light at the same time. I was pleased that the squash didn’t turn out to taste too…um…squashy. If you know what I mean. You’d think something with a name like “butternut” would taste sexy and smooth, but not s’much. In this case, however, it worked!

Now, what to do with my acorn squash….

Oh, and here’s a little irrelevant lovefest I thought I’d share. It’s rare for Beardslee to use the couch when we’re on it (plus, moments earlier he was kneading Dave’s belly…hasn’t done that in a long time). Awww, my boys.

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