Monday, February 8, 2010

Quinoa and Squash

I'm crap at math, so even though it's just me this week, I'm still shopping and cooking like there's two of us here. Since my shopping week started Saturday morning, I'm knee-deep in leftovers already and it's only Monday. I had roasted squash and pork roast from the weekend, so I added bacon, quinoa and onions and called it dinner.

It doesn't look like much, but onions sauteing in bacon made the house smell amazing. When I added the squash, everything got nuttier and richer. Please excuse the dark, grainy photos - I had to use the backup camera.

It may look a little plain and monochromatic, but this was serious comfort food and can easily be amended to make use of whatever leftovers you may have lurking in your fridge.

Quinoa with Squash
The beauty of it all is that since I was using leftovers, this came together in about 15 minutes.
1/2 c chopped onions
2 strips bacon, chopped
1 t salt
1 t pepper
3/4 c quinoa
1 1/2 c water
1 c pork, chopped
3/4 c roasted squash
1 small tomato, roughly chopped
1/2 avocado, chopped (optional)

  1. Bring the water to a boil, then add the quinoa. Reduce the heat to medium-low and cook the quinoa for 15 minutes.
  2. Put the chopped bacon into a saute pan and render until crisp. Drain all but 1 teaspoon of the fat. Add the onions and saute until translucent. Add the squash and allow it to get brown and slightly caramelized in places, 3-5 minutes.
  3. Add the pork and tomato and stir. Cook 5 minutes, until heated through.
  4. Serve with chopped avocado on top.

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