Gather round my vegetarian, vegan and squash loving friends as this one is delish! I love quinoa and up until now I'd only eaten the white variety. Eden is my go to brand and I recently discovered their red quinoa, so I decided to give it a try. It seems to hold its shape a bit better once cooked, and it might just be a tad nuttier in flavor. It's also a nice color contrast with the fall squashes. Since I was seriously into making applesauce and had no plans to run to the store, I had to use what was on hand for this meal. I came up with a butternut squash, three sweet red peppers and a Vidalia onion.
Cut and remove the seeds from the squash, drizzle with a little olive oil and bake them in a 350 degree oven, covered, for about an hour. They're done when you can easily pierce them with a fork. Bring two cups of water to a boil, add a cup of red quinoa and a pinch of salt. Cook over medium heat until all the water is absorbed (15-20 minutes). Slice 3 small sweet red peppers and 1/2 of a sweet onion (cut into thin crescents). Saute both in olive oil until they're soft and just start turning brown.
Place each squash in a shallow bowl and fill the cavity with quinoa. Add the sautéed peppers and onions and toss some rosemary roasted cashews over the top. Sprinkle a little tamari and rice wine vinegar. Serve with a side of lightly dressed greens. I chose arugula dressed with olive oil and balsamic vinegar. The combination of flavors is amazing, and it's a very satisfying meal. I think even a carnivore would enjoy this one.
Oh, and if you have a vegetarian or vegan guest coming for Thanksgiving this might be an option.