Before we start to give you this awesome recipe let’s first talk about QUINOA.
What is quinoa? According to Webster’s dictionary, quinoa is an annual herb (Chenopodium quinoa) of the goosefoot family that is native to the Andean highlands and is cultivated for its starchy seeds which are used as food and ground into flour also.
What does quinoa taste like?
Some people it taste like dirt but we don’t remember what dirt taste like so we would have to say it’s like to something in the grits or cream of wheat family.
Now here’s this awesome recipe:
1 cup quinoa, rinsed
2 cups water
1 sprig cilantro
Salt, to taste
1 tablespoon olive oil
½ medium onion, chopped
2 cloves garlic, smashed and sliced
1 teaspoon ground cumin
¼ teaspoon cayenne pepper, or to taste
1 cup diced butternut squash, peeled
1 pound sliced portabella mushroom caps
⅓ cup broth or water
2 cups loosely packed baby spinach leaves or arugula
4 (10-inch) whole wheat tortillas
1 avocado, pitted, peeled and chopped
How to prepare
1. In a medium saucepan combine the quinoa, water, cilantro sprig and a generous pinch of salt. Bring to a boil, then cover and simmer for 20 minutes or until the quinoa is tender.
2. Preheat the oven to 400 degrees.
3. Meanwhile, in a skillet heat olive oil over medium-high heat. Add the onions and cook until they begin to turn translucent, about 8 minutes. Add the garlic, cumin, cayenne pepper, butternut squash, and a sprinkling of salt. Cook stirring for 2-3 minutes, until the garlic and spices are fragrant.
4. Add the mushrooms and broth, and simmer until the squash is tender and all the liquid has evaporated.
5. Add the spinach and cook, stirring, until the spinach has wilted. Taste for seasoning.
6. Lay down the tortillas and divide the quinoa and squash evenly– about ¼ cup of quinoa, ⅓ cup of butternut squash mixture, and chopped avocado. Tuck the ends of the tortillas in and roll them up. Wrap in foil, then place on a baking sheet and bake until warmed through, about 10-15 minutes. Serve with a simple soup or salad.