Since I love my pasta and bread (in case you haven't noticed) I try to keep my obsession at bay by coming up with dishes that pack tons of flavor and are nutritious and filling so I don't feel deprived.
This is such a dish.Whenever anyone says they don't like vegetables, I think it's because they've been forced to eat mushy, overcooked, flavorless produce for so long, they now have an instant aversion.
Many times the less you do to a vegetable, the better it is. The squash in this recipe is simply cut in half and roasted. The leeks are sautéed in a little olive oil and garlic. The rest of the ingredients simply serve to bring the two main nutrient rich veggies together into an interesting complete meal.
Where's the protein you ask?
It's in the quinoa of course. Who needs beef when we have this super grain that's packed with protein while remaining cholesterol free and naturally low in fat.
Serve this as an easy "fancy" dinner or as one of your courses this Thanksgiving if you plan on serving a gluten-free or vegan feast. This dish is naturally both.
Ingredients (serves two):