Dinner tonight was a bit of a Vegan Challenge–not a lot left in the pantry or the fridge and too hungry/too tired for a trip to the grocery store. After pulling everything together, I started cooking without much direction: cook quinoa, saute onions, boil butternut squash and find other ingredients to finish it off. The result was much better than I anticipated.
- 1 butternut squash, chopped into 1/2 cubes
- 2 cups Quinoa, cooked per package directions
- 1 cup onion, diced
- 3 cloves garlic, minced
- 2 tbsp ginger, minced
- 1 can coconut milk
- 1 cup navy beans, cooked (can use canned, any variety)
- 1 can diced tomatoes
- 2 tbps oil (I used grape seed)
- dash (or two) red pepper flakes
- Salt & pepper to taste
- Cook quinoa.
- Fill a medium saucepan with enough water to cover butternut squash and bring to a boil over high heat. Once water boils add a pinch of sea salt and then add butternut squash cubes. Cook 15-20 minutes until tender. Drain and rinse with cold water and then set aside. Rinse pan and set aside for use in step 6.
- While the butternut squash is boiling, heat a medium skillet over medium-high heat. Add oil and heat, and then add onion and a pinch of salt, and cook until brown, about 8-10 minutes.
- Add ginger and red pepper flakes and cook until fragrant, about 2 minutes.
- Add garlic to onion mixture and cook 1 minute.
- Heat saucepan over high heat and then transfer onion mixture. Add in coconut milk, navy beans, tomatoes, and butternut squash. Cook until boiling, and then reduce heat and simmer 15 minutes.
- Serve by plating the quinoa and then topping with a portion of the stew mixture.