Steamed Purple Cauliflower,
and Kabocha Squash
Braised in Soy and Ginger
I first came across quinoa while seeking vegetarian recipes for our Monday night writers' group suppers, and it's one of the best food finds I've ever made. If you've never tried quinoa, please do. Cook it like rice, and use it as the base of a main course salad, as a side dish, or, as in this recipe, as a stuffing. Look for the pre-washed kind, and don't be afraid to experiment with different colored quinoa "grains."
3. Heat oil in non-stick skillet. Add shallots and sauté until soft, about 3 minutes. Add garlic. Stir for a minute. Add spinach. Turn gently until wilted. Fold in quinoa, mixing until all the grains are unclumped and coated with oil. Spoon mixture onto mushroom caps. Drizzle liquid in broiling pan over mushrooms. Cover and keep in warm oven until ready to serve. Top with pine nuts and serve with salad and/or vegetables, as desired. Generously serves 4-5.