Recipe: Lemon Miso Quinoa with Delicata Squash and Kale
This is really flavorful dish with punchy flavors that cooks up pretty quickly. Using sweet white miso in this recipe is ideal and compliments the sweetness of the butternut and delicata squashes. This recipe is an adaptation of Heidi Swanson’s Miso Harissa Delicata Squash from her website 101.cookbooks.com
Ingredients
3 cups butternut or delicata squash (if butternut, peeled and chopped, if delicata, seeds scraped and sliced in half moons)
3 tablespoons olive oil
3 tablespoons white miso
1 tablespoon harissa*
2 teaspoon lemon juice
4 cups kale, finely chopped
1 cup quinoa
1/4 cup chopped shallots
4 cloves garlic, minced
2 cups vegetable broth
1 teaspoon grated lemon zest
salt and freshly ground pepper, to taste
2 tablespoons lightly toasted pine nuts (optional)
Directions
1. Preheat oven to 400 degrees.
2. In a small bowl, combine the 3 tablespoons olive oil, miso, harissa, and lemon juice. Toss squash with 3/4 of the sauce to coat and roast for 20-25 minutes, stirring to brown evenly.
3. Place the finely chopped kale in a large bowl, and toss with remaning miso harissa sauce. Set aside.
4. Meanwhile, in a medium pot saute shallots and garlic over medium heat for 2-3 minutes until soft. Add the quinoa and stir to coat. Add the broth, bring to a boil, reduce heat and simmer, covered, until almost all the liquid is absorbed. Add the lemon zest, stir, and continue cooking until no water remains. Remove from heat.
5. When squash is golden brown, remove from the oven, add to the bowl of kale and combine.
6. Toss pine nuts and quinoa and top with roasted squash and kale.
*If you can’t find harissa, substitute any chili based hot sauce like Sriracha.
Tags: recipes
March 11th, 2010 at 11:07 pm
this looks really good. ill have to remember to make it.