That recipe title sure is a mouthful! And that’s not even getting to the kale part. 😉 One thing that I love about steaming is that it’s so damn easy; I mean, it is pretty hard to mess it up. In this case you don’t actually need a fancy steamer, just a large pot and pan will get you on your way to enjoying a healthy and flavorful meal. Well, maybe a steamer basket for the pot, too.
Just take one look at this recipe and you can see that it’s chock full of Vitamin A from the carrots and butternut squash, plus fiber and potassium. Quinoa gives you some lean protein and fiber, as well as amino acids. This is a well-rounded meal! When everything is steaming, you can whip up the southwestern tahini sauce in mere minutes, making this dish very easy to put together. Top it off with green onions and roasted pepitas, and you’re set.
In other news, there’s supposed to be a thunderstorm tomorrow (yay!), so maybe it’ll water my seedlings that I waited very long to plant. I love it when Mother Nature does a couple of chores for me. 😉
One Year Ago: Cran Apple Pie
- 1/2 C . White Quinoa
- 1/2 C . Red Quinoa
- 2 1/2 C . Vegetable Broth plus 1 tsp. of salt if you use no-salt added
- 2 C . Butternut Squash Peeled, seeded and cut into 3/8" Chunks
- 1 C . Carrot 1/4" thick slices
- 2 1/2 C . Kale No ribs and torn into bite-sized pieces (Packed)
- 1 C . Portobello Mushroom Chopped
- 1/4 Cup Green Onions Chopped
- 2 Tbsp . Roasted Pepitas (pumpkin seeds) unsalted
Southwestern Tahini Sauce
- 1/4 C . Water
- 1/4 C . Tahini
- 1 Tbsp . Nutritional Yeast
- 2 tsp . Apple Cider Vinegar
- 2 tsp . Liquid Aminos
- 1 tsp . Liquid Smoke
- 3/4 tsp . Onion Powder
- 1/2 tsp . Smoked Paprika
- 1/4 tsp . Chili Powder
- 1/4 tsp . Ground Cumin
- Pinch Cayenne
Prepare all chopped ingredients first. Get a large pan and a large pot out and onto the stove.
In the large pan, combine the quinoas and vegetable broth, cover and steam over medium heat for 20-25 minutes.
Put roughly 1" of water into the bottom of the large pot, then place a steamer basket into it. Take the butternut squash and carrots and spread them out in the basket, and steam over medium heat for 10 minutes.
Add kale and mushrooms to the steamer basket and steam until the butternut squash/carrots are soft.
While you are waiting for the food to steam, whisk together all ingredients for the tahini sauce in a small, pourable cup.
After everything is done cooking, you can layer it as shown in my photos, or toss it all together with the green onions and roasted pepitas.
Drizzle the tahini sauce over the plate as you prefer.
Recipe NotesPotassium: 891.6mg Vitamin A: 691% Vitamin C: 175% Calcium: 17% Iron: 44% All nutrition facts are approximate.
Geez! Almost 700% of your DV of Vitamin A? That is something else. Not to mention around 40% of your DV of Iron, that is also pretty crazy. You have the quinoa and kale to thank for that one! Food that tastes great and is nutritious is the best kind, in my opinion. 🙂