Serves 4
2 Tbsp Finely ground sea salt
1½ cup Quinoa
4 Tbsp Olive oil or olive/canola blend, divided
½ cup Butternut squash (cut into ½ inch cubes)
1 cup Wild mushrooms such as Chanterelle or hedgehog
¼ cup Chopped onion
¼ cup Finely chopped garlic
2 Tbsp Finely chopped thyme
2 Tbsp Finely chopped parsley
Finely ground sea salt and freshly ground black pepper, to taste
4 Red bell peppers
¼ cup Freshly grated Parmesan cheese
- Preheat oven to 400°F. Bring 2 quarts water to a boil; add 2 Tbsp of salt and quinoa. Cook quinoa until tender but still a little al dente, about 8-10 min. Drain and set aside.
- Heat 2 Tbsp olive oil in a medium skillet over medium-high heat. Turn heat to medium when oil is hot; add butternut squash and sauté until soft. Remove from skillet and set aside.
- Add remaining 2 Tbsp oil to skillet and return skillet to medium-high heat. Lower heat to medium when oil is hot. Add mushrooms and sauté for 2 minutes. Add onion, garlic, and squash; cook 1 minute more. Mix in cooked quinoa and herbs, and season to taste. Set aside.
- Cut tops off peppers and remove seeds. Fill Peppers with quinoa mix and top with Parmesan cheese; roast in oven for 10 minutes. Remove and serve immediately.
Chef Bill likes to serve this as a side with fish, or as a vegetarian entrée with sides of grilled asparagus and wilted chard with basil pesto. If you omit the Parmesan cheese, it is a delicious vegan entrée.