Vegan Mofo: Quinoa w/ Butternut Squash, Chard and BBQ Tempeh

Cute tea towel, right? Etsy! Skinny Laminx by Heather Moore.

You've made your BBQ Tempeh, now what do you do with it? Eat it, I know, but with what or better yet, on what? My style of cooking, or should I say serving, is one one bowl or handheld. When you have two children five and under, you simply just don't have time to mess around with a main and sides as you leisurely sip a glass of something talking about world events and the days-goings-on. No, dinner at my house is usually a little bit of a referee match, going back and forth to the kitchen to retrieve something forgotten, wiping up spills, constant pleading to eat vegetables already for-crying-out-loud and smidgen of actual eating and conversation. Everything in one bowl or handheld. Efficient and easy to clean up! So this dish is just that, a complete meal in a bowl.

I'm a big lover of quinoa and chard. Having just roasted some butternut squash, I knew that these three things would be the tastes that taste great together. And you may know, I NEVER cook with onions based on ayurvedic/religious eating recommendations, but something whispered to me, "caramelized onions would be great in this!" I did it; I put onions in it. I bought a bag of balsamic roasted onions at Trader Joe's. You know what, it was actually what the recipe needed to round out the flavor. If you don't like or cook with onions, then substitute hing (I use this spice 99.9% of the time instead of onions). So, for my non-onion friends, please use hing.

Quinoa with Roasted Butternut Squash, Swiss Chard and BBQ Tempeh Recipe (vegan)
serves about 4; prep time: make it on a Sunday :)

Ingredients
  • 1 cup dried quinoa
  • 2 cups water + 1 bay leaf + 1 vegan bouillion cube + salt or 2 cups light veggie broth
  • 2 cups of cubed, roasted butternut squash (You can do this yourself by peeling and cubing butternut squash [or time saver: buy already cubed], sprinkling with oil and salt and baking at 425 for about 40 minutes until for tender.)
  • 1 recipe of BBQ tempeh
  • 3 cups finely chopped swiss chard (Time Saver: Use frozen.)
  • oil
  • 1-2 cloves of garlic or hing
  • 1/4 cup of caramelized onions, chopped (Time saver: You can buy them pre-made in the frozen section of better grocery stores.)
  • salt and pepper to taste

Directions
  1. Roast butternut squash and make your BBQ tempeh.
  2. Add quinoa and either the bay leaf, bouillon cube, salt and water or the veggie broth to a pan. Bring to a boil and then turn down heat to low, cover and let simmer for about 20 minutes.
  3. While your quinoa is cooking, chop the swiss chard.
  4. In a large saute pan, heat oil and add garlic and onions (or hing) and saute for a minute, add chard and cook for a few minutes. Add quinoa and stir until everything is well combined. Add salt and pepper to taste.
  5. Fold in roasted squash.
  6. To serve, plate in shallow bowls and top with BBQ tempeh.

5 comments:

  1. I'm ashamed to admit I've never had BBQ tempeh. congratulations: you've paired everything I love/haven't tried yet but want to in this dish! I'll be at your place for supper in a few hours.

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  2. I love these sort of recipes which take components made earlier - it is the only way I get to make anything fancy

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  3. Really love this recipe. It includes lots of my favorites. And your BBQ sauce looks delish! Might have to try that on some soy curls! :)

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