i’ve had two serious obsessions the past couple weeks: quinoa and pomegranate. they are the lovers of my october life. it all started with the sprouted kitchen’s recipe for quinoa over roasted acorn squash. quinoa cooked in light coconut milk and mixed with coriander, cumin, pomegranate seeds, pepitas, and feta cheese. run away with my heart, why don’t you?
i’ve made their version of the recipe a few times but since, have started altering it a little for a brighter, lower cal meal. it’s a hit every time. even with darren who still can’t believe a meal can be delicious without meat.
last month i went camping with his family at a koa campground in watsonville. it was a precious little vacation that i would love to do every year.
we went to the beach, played like kids, and pretended to act like adults.
yeah. this happened. sorry guys, you look really good. especially, the strange guy on the left. we stayed in a lincoln-log-like cabin which was outfitted with bunk beds, a patio, and a swinging chair.
toshi was super tired most of the time. follow @toshithedog. toshi. the. dog.
we cooked outside as if we were camping and had a glorious pot luck with a group of family friends. i made the quinoa and spaghetti squash sautéed with carrots and onions.
i also have to mention that darren’s mom sent with the family a bag of organic produce which included kiwi-berries (i shamelessly ate the entire box). if you see them anywhere they are worth a try.
here’s my rendition of the meal…
spicy-bright quinoa over squash
2 cups vegetable broth
1 cup quinoa, uncooked
1 acorn squash
1 tablespoon olive oil
2 green onions, sliced
1/3 cup pomegranate seeds
1 tablespoon cayenne
1 teaspoon coriander
2 tablespoons rice vinegar
fried egg optional
1. bring broth to a boil, pour quinoa in, cover saucepan and simmer for 15 minutes or until quinoa has soaked up all the liquid.
2. preheat oven to 425⁰f. cut squash in half and spoon out the seeds and insides. spread olive oil over the inside with a paper towel. line a pan with foil and place the squash face down on the pan. cook for 20-25 minutes, flip over with tongs and cook another 20 minutes. squash should be soft and ready to eat.
3. once the quinoa is done, mix in the green onions, pomegranate seeds, cayenne, coriander, and rice vinegar.
4. top squash half with quinoa and enjoy!
*i added a fried egg because i felt like it – it was very tasty. frying eggs is easy: oil to pan on medium-high heat, drop egg, cover for 2-3 minutes, should be nice and runny just make sure the white is cooked through.