FALL RECIPES: Quinoa and Butternut Squash with a Peanut Tofu Topper
This is one of my
favorite fall dishes. I have pleased even my most carnivorous friends
with this dish. Quinoa is a high protein South American grain.
When roasted quinoa has a wonderful nutty aroma.
2 ½ cups quinoa
stick butter (or any oil)
2 T. olive
butternut squash, diced raw
Wash the quinoa until the water runs clean. Spread out on a cookie
sheet and roast at 325° until dry and toasted, stir occasionally. In a
soup pot, heat butter and oil . Sautee diced onion, diced celery until soft.
Add roasted quinoa and squash until coated. Add boiling stock and bay
leaf. Simmer about 25 minutes until all liquid is absorbed.
tofu and peanut sauce:
4 T. soy sauce
rice wine vinegar
package extra firm tofu cubed
Marinade the tofu cubes for at least 2
hours, overnight if possible. Bake tofu at 350° for 10 - 12
minutes flip and 10 minutes more.
For the sauce:
heaping T. natural peanut butter
Heat the water, soy sauce and garlic. Stir in the peanut butter. Turn
off the heat and add the cream of coconut. Pour over tofu and top on