Lemony Quinoa with Butternut Squash

This is another great recipe from 'fat free vegan' found here.  It's about the easiest, quickest, most filling recipe a person can make.  Quinoa is a whole grain; it's so good for you; and takes less time than brown rice to make.  I love butternut squash because it lasts so long.  I always have one sitting in my pantry to put in a quick meal like this.
10 ounces butternut squash (about 2 cups)
1 teaspoon lemon juice
1 cup quinoa
1/4 cup chopped shallots
4 cloves garlic, minced
1 teaspoon dried thyme
2 1/2 cups vegetable broth
1 teaspoon grated lemon peel
1-2 tablespoons lemon juice
salt and freshly ground pepper, to taste
2 tablespoons lightly toasted pine nuts (optional)
1 teaspoon minced fresh chives (optional)

Cut butternut squash into big chunks, removing skin as you go (it takes a little bit of muscle!)  Toss with lemon juice and put on a baking sheet at 400 degrees for 15 minutes in the oven.  Meanwhile put shallots (or other onion) and garlic in a deep skillet or saucepan with a tiny bit of olive oil and warm for a couple minutes.  Add rinsed quinoa and cook maybe a couple of minutes till quinoa becomes fragrant.  Add the squash, thyme and vegetable broth.  Cover and simmer for 20 minutes.  Add lemon peel, a squirt of lemon juice and pine nuts if using.  (They say you can toast the pine nuts in the oven if you want.  I, personally, skip any step I can when I cook.  I'm too busy to do unnecessary things!)

Quinoa Corn Chowder

This recipe was found here and is one of our regulars and favorites.

Ingredients:

• 3/4 cup quinoa
• 1 - 2 Tbsp olive oil
• 2 medium potatoes
• 16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
• 4 cups vegetarian soup stock or water
• 1 cup chopped green beans
• 1 celery stalk, diced
• 1/2 lg red pepper, diced
• 2 - 3 cloves garlic
• 2 thin slices fresh ginger
• 1/2 jalapeno pepper, seeded
• 1 tsp gr coriander
• 1 tsp paprika
• 1/2 tsp dried oregano leaf
• 1/2 tsp dried thyme leaf
• 1 bay leaf
• Salt and fresh ground black pepper to taste
• 2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens and whites
• More Heat: Add 1/8 - 1/4 tsp chipotle pepper powder

Stovetop Directions:

1. Soak the quinoa 15 minutes or more
2. Rinse a couple of times, then drain into a colander
3. Peel and mince the garlic, jalapeno and ginger
4. Chop celery, potatoes, and red pepper
5. If using fresh corn, peel and slice the kernels off the cobs
6. Heat the olive oil on medium low in a large skillet
7. Sauté the garlic, ginger, celery, and jalapeno 5 minutes
8. Add the potatoes, green beans and red pepper, sauté 5 minutes
9. Stir in spices
10. Add the quinoa
11. Add the soup stock or water, bring to a boil, cover and simmer 20 minutes
12. Add the fresh or frozen corn, cook 5 - 10 more minutes
13. Add salt and pepper, cilantro or scallions

Crockpot Directions:

1. Set crockpot to high and put a little oil, garlic, ginger, and other spices.  Let them sit on high with the lid off while you chop your veggies.
2. Add all ingredients except corn, cilantro or scallions.
3. Cover and cook on high for 3 - 4 hours or low for 6 or 7
4. Turn heat to high, add the fresh or frozen corn kernels, and cook for the last 1/2 hour
5. Stir in the cilantro or scallions, salt and pepper to taste, and serve.

Quinoa and Spinach Soup from Becca

This soup is so good!

3/4 c quinoa

2 T olive oil

1 clove garlic, minced

1 small jalapeno pepper, minced (opt.)

salt and pepper to taste

3/4 t cumin

2/3 c. red potatoes, peeled, diced

1/2 c. carrot, peeled, diced

5 c. vegetable stock

1/2 c. frozen corn

3 c. fresh baby spinach

1/4 c. lime juice

1 t. dried cilantro or 1/8 c. fresh cilantro

1/2 c. green onions, chopped

Rinse quinoa for 3 mins. Set aside. Put oil in a large pot over medium heat and add garlic and jalapeno pepper for a few moments (don't brown the garlic.) Add salt, pepper, cumin, potatoes, carrots and quinoa. Sautee till quinoa starts popping. Pour in vegetable stock and simmer for 12 minutes. Add frozen corn. Simmer another 5-7 minutes. Add spinach, lime, cilantro, and green onion until spinach wilts. Serve!