Cream Squash Curry Quinoa
- Number of Servings: 4
Ingredients
1 1/2 cups dry quinoa8 cups vegetable broth1 medium butternut squash (7-8 cups chopped)3 cloves garlic1 small onion2 teaspoons yellow curry paste1 teaspoon salt1/2 cup non-dairy milk (I used almond)1/2 cup good quality cheese (I used goat)
1. cook the quinoa, using the broth rather than water
2. bring the remaining broth to boil in a large pot. Peel and roughly chop the squash, garlic and onion. Cover and cook for 10-15 minutes or until squash is fork-tender. Set aside a few cus of squash if you want to have pieces of squash in with the quinoa.
3. Transfer squash, garlic, and onion pieces to a blender, reserving the broth in the pot. Add the curry paste, almond milk, and salt. Puree again until incorporated.
4. Pour the sauce over the quinoa and stir in the squash pieces and the cheese. Season with additional salt, pepper or herbs.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NS4187.
2. bring the remaining broth to boil in a large pot. Peel and roughly chop the squash, garlic and onion. Cover and cook for 10-15 minutes or until squash is fork-tender. Set aside a few cus of squash if you want to have pieces of squash in with the quinoa.
3. Transfer squash, garlic, and onion pieces to a blender, reserving the broth in the pot. Add the curry paste, almond milk, and salt. Puree again until incorporated.
4. Pour the sauce over the quinoa and stir in the squash pieces and the cheese. Season with additional salt, pepper or herbs.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NS4187.
Nutritional Info Amount Per Serving
- Calories: 528.3
- Total Fat: 11.3 g
- Cholesterol: 13.0 mg
- Sodium: 2,170.2 mg
- Total Carbs: 94.2 g
- Dietary Fiber: 16.7 g
- Protein: 18.1 g
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