From Debra Revere
- 1 tablespoon vegetable oil
- 1 medium Delicata squash, peeled, seeded and cut into 1/2-inch cubes (can also use about half a small butternut squash)
- 2 portobello mushrooms, stems and dark gills removed (on the underside of the mushroom cap, use a spoon to scrape), cut into 1/2-inch cubes
- 1 leek, white part only, quartered and thinly sliced
- 1 teaspoon fresh minced ginger, peeled
- 1 bunch rainbow chard or other dark leafy green, stems removed, chopped into 1-inch square pieces (about 1 1/2 cups chopped)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon red pepper
- 1/2 cup water
- 1 teaspoon sesame oil
- 1 cup dried quinoa, prepare according to package instructions
- 1 teaspoon lemon juice
Heat the oil in a large saute pan set over medium-high heat. Once the oil is hot, add the cubed Delicata squash and cook until lightly browned, about 7 minutes, stirring every 1 to 2 minutes.
Add the cubed portobello mushrooms and chopped leeks. Decrease the heat to medium-low and cook for 5 minutes. Stir in the ginger and cook for 1 minute, then add the chopped chard. Cook, stirring often, until well-combined and the chard begins to wilt. Add the spices and the water. Cover the saute pan with a lid to steam the vegetables; keep covered for 5 minutes. Remove the lid and taste the vegetables – the squash should be soft enough to easily bite without falling apart. If the squash is still hard, add 1 to 2 tablespoons water and steam for another few minutes. Stir in the sesame oil and cook 1 minute longer.
Combine the hot cooked quinoa in a large bowl with the vegetables; mix well. Stir in the lemon juice and adjust seasonings to taste. Serve warm.