Autumn Squash, Red Pepper, and Red Quinoa

Recipe from Shauna, the Gluten-Free Girl, at

1 butternut squash
enough olive oil to coat
sea salt
2 cups of organic red quinoa
4 cups of mushroom stock
2 tablespoons of walnut oil
2 red peppers, sliced thin
1 package of firm tofu, drained of liquid
5 garlic cloves, minced finely
turmeric, ginger, and cumin, to taste

Cut the butternut squash in half. Brush olive oil onto the cut surface. Place in a 375° oven and cook until the squash is soft enough to cut through with a fork. (About one hour.)

Boil the mushroom stock, then pour in the red quinoa. Cook on low, stirring constantly, until the water is fully absorbed.

Set a skillet on high heat. Add one tablespoon of the walnut oil. When it’s hot, add medium-thick slices of tofu. Sprinkle on turmeric, ginger, and cumin with a flourish. Throw in the minced garlic. Wait to turn the slices until they’re just about to burn, about five minutes. Do the same on the other side, until they are seared. Set the slices aside.

Pour the remaining walnut oil in the pan. Quickly sautee the red peppers, then the butternut squash, with more turmeric, sea salt, and cumin.

Serve the tofu and vegetables on a bed of the red quinoa. Enjoy it while it’s hot.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s