Baltic Maid

Quinoa with Acorn Squash, Apple, and Red Bell Pepper

Posted on | January 13, 2013 | 4 Comments

The United Nations declared 2013 as the International Year of Quinoa to raise awareness about this seed. Quinoa has a high nutritional value. It can increase food security and help eradicate poverty around the world.  (1)

Quinoa is said to be very healthy. To be a bit more specific, it is rich in protein and it contains all the amino acids necessary for the human body. It is also rich in enzymes, phytonutrients, antioxidants, fiber, vitamins, and minerals. Our diets often tend to be too acidic which can lead to health issues. Most grain foods are considered very acidic. Quinoa on the other hand is neutral. (2; The Quintessential Quinoa Cookbook)

I tried quinoa for the first time within the last few years. I love the flavour and texture and it is so versatile. When I read that 2013 was declared the International Year of Quinoa, I was excited because it will motivate me to try more recipes with quinoa. This recipe was a wonderful start into the quinoa year. It is very filling, healthy, and incredibly delicious. I hope you enjoy it!  

Quinoa with Acorn Squash, Apple, and Red Bell Pepper

Ingredients

  • 1 cup / 170 g dry quinoa
  • olive oil
  • 2 tbsp chopped onion
  • 1/2 cup white wine
  • 1 1/2 cup water
  • 1 acorn squash (mine was small)
  • 1 red bell pepper, seeded and cut into bite-sized chunks
  • 2 apples, cored and cut into bite-sized chunks
  • salt, pepper
  • fresh sage, chopped
  • thyme
  • 2 tbsp brown sugar
  • 1/2 cup / about 70 g sunflower seeds
  • 1/2 cup / about 70 g pumpkin seeds

Directions

Rinse the quinoa under water. Drain it. Add one tablespoon of olive oil and the quinoa into a pot. Cook for maybe 5 to 8 minutes or until the quinoa start to turn golden. Stir constantly. Add the water, wine, and the onions.  Cover the pot and bring the content to a boil. Then reduce the heat and let it simmer for about 15 minutes. Then take it off the stove and fluff the quinoa with a fork. Set aside.

While the quinoa is simmering, place the whole acorn squash in a large pot with boiling water. Cook it for about 20 minutes. Then remove it from the boiling water and place it in cold water for about 5 minutes. Afterwards you can peel it and remove the seeds and strings from the inside. Then cut the acorn squash into bite-sized chunks.

Heat a little bit of olive oil in a large frying pan. Add the acorn squash, red bell pepper, and the apple pieces to the frying pan. Fry the mix until the different pieces become soft and start to brown. Season to taste with salt and pepper. Add sage and thyme to taste. I used quite a lot of these herbs to season the dish. Then sprinkle the brown sugar over everything. Then sprinkle the sunflower seeds and the pumpkin seeds over the dish.

Guten Appetit!      

Source of Quinoa Information: (1) timeanddate.com   (2) The Quintessential Quinoa Cookbook by Wendy Polisi

Quinoa mit Acorn Squash, Apfel und Paprika

Zutaten

  • 170 g Quinoa, ungekocht (auch Andenhirse, Inkareis oder Perureis genannt)
  • Olivenöl
  • 2 EL kleingehackte Zwiebel
  • 120 ml Weiβwein
  • 360 ml Wasser
  • 1 Acorn Squash / Eichelkürbis (Meine Acorn Squash war relativ klein)
  • 1 rote Paprikaschote, entkernt und in Stücke geschnitten
  • 2 Äpfel, entkernt und in mundgerechte Stücke geschnitten
  • Salz, Pfeffer
  • frischer Salbei, klein gehackt
  • Thymian
  • 2 EL brauner Zucker
  • ca. 70 g Sonnenblumenkerne
  • ca. 70 g Kürbiskerne

Zubereitung

Den Quinoa unter flieβendem Wasser abspülen und abtropfen lassen. Einen Eβlöffel Olivenöl und den Quinoa in einen Topf geben und bei ständigem Rühren anbraten bis der Quinoa goldbraun wird. Dann das Wasser, den Wein und die Zwiebeln hinzufügen und abgedeckt zum Kochen bringen. Die Hitze reduzieren, und das Ganze für ungefähr 15 Minuten köcheln lassen. Den Topf vom Herd nehmen und den Quinoa mit einer Gabel auflockern. Beiseite stellen.

Während der Quinoa vor sich hinköchelt, wird die Acorn Squash (Eichelkürbis)  gekocht. Dazu einen groβen Topf mit Wasser zum Kochen bringen. Die ganze Acorn Squash in das kochende Wasser geben und für ca. 20 Minuten kochen lassen. Die Squash aus dem Wasser nehmen und für 5 Minuten in kaltes Wasser legen. Anschlieβend die Acorn Squash schälen. Die Kerne und Fasern aus dem Inneren entfernen, am besten mit einem Löffel oder einem Messer. Das Fruchtfleisch dann in mundgerechte Stücke schneiden.

Ein wenig Olivenöl in einer groβen Pfanne erhitzen. Die Acorn-Squash-Stücke, Paprikastücke und die Apfelstücke in die Pfanne geben und braten bis alles zart und goldbraun geworden ist. Mit Salz und Pfeffer würzen. Salbei und Thymian nach Geschmack hinzufügen.  Ich habe recht viel der beiden Kräuter verwendet. Den Zucker über das  Gericht streuen. Die Sonnenblumenkerne und die Kürbiskerne über das Gericht geben.

Guten Appetit!     

Source of Quinoa Information: (1) timeanddate.com  (2) The Quintessential Quinoa Cookbook by Wendy Polisi

Comments

4 Responses to “Quinoa with Acorn Squash, Apple, and Red Bell Pepper”

  1. My Italian Smörgåsbord
    January 15th, 2013 @ 03:05

    amazingly colorful and tasty vegetarian dish. I dig in it and promise to make it in the next couple of weeks. do you think curry powder would do in this type of dish? love your styling! come here and style my food!

  2. Peggy
    January 15th, 2013 @ 13:10

    What a great dish full of amazing color and flavor =) I’ve really developed a strong liking for quinoa over the years and it’s always great to see new applications for it!

  3. BalticMaid
    January 18th, 2013 @ 23:43

    @ My Italian Smörgåsbord: Thank you! :-) I don’t know how well the curry powder would go with the sage and thyme but otherwise or maybe instead of these two, I think it would be a really tasty addition. I love adding curry powder or turmeric for health reasons. I really hope you’ll like it.

    @ Peggy: Thank you! I am still fairly new to the quinoa experience but I absolutely love it. Thank you for visiting!

  4. Taking a Spin, Planning a Meal, and Spraying Bitter Stuff | My Get Well Challenge
    October 27th, 2013 @ 18:28

    [...] [...]

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