Tasty recipe for bright orange roasted kabocha squash stuffed with black quinoa salad filled with pine nuts, tomatoes, mint and cucumber.
Welcome to this month's Recipe Redux post. As the new year kicked off we were challenged to create a recipe using an ingredient we'd never tried before. Well, to begin with this seemed like a difficult challenge as I have a whole cupboard full of different grains and pulses which I don't use nearly as often as I should, but I couldn't use any of them as I had at least used all of them once.
Why you should buy quinoa!
I have however been hearing a lot about black quinoa recently and even though my cupboard doesn't need another half used bag of grain, I decided that this one would be worth it. After all, quinoa is apparently a supergrain: gluten-free, high in b vitamins, fibre and minerals, as well as being a complete protein as it contains all 9 essential amino acids.
How is black quinoa different?
One of the lovely thing about quinoa is its texture and the slight crunchiness as you eat it. If you haven't tried black quinoa then the difference is that it's even more crunchy than white quinoa. And of course it looks great. Colourful food is always that little bit more enticing than white food.
I decided to make a roasted kabocha squash black quinoa salad and use it to stuff a . I have to admit that the kabocha squash had been in the bottom of my fridge for a few weeks and really needed to be eaten up. The great thing about squashes is that they last really well but even so, this one was ready to be eaten.
The bright orange flesh of the squash contrasted beautifully with the black quinoa salad dotted with pine nuts, cucumber, tomato and fresh mint leaves. It made a delicious vegan meal, although I did have to cut the squash in half to serve as a whole half for one person would have been just too much of a good thing.
Recipe for Kabocha Squash Stuffed with Black Quinoa
Kabocha Squash Stuffed with Black Quinoa
- 1 kabocha squash
- 200 g black quinoa
- 8 cherry tomatoes quartered
- 100 g cucumber diced
- 15 g small handful of mint leaves chopped
- 50 g pine nuts
- 1 lemon, juiced
- 3 tbsp extra virgin olive oil
- Slice the kabocha squash in half, scoop out the seeds, drizzle with olive oil and roast in the oven for 30 minutes or until soft
- Boil the quinoa for 20 minutes then drain.
- Toast the pine nuts in a dry frying pan until golden. Set aside to cool.
- Mix together all the ingredients except the squash. Add a little extra lemon juice or olive oil if necessary.
- Scoop the salad into the squash halves and serve.
Keep in touch
Do let me know if you make this stuffed kabocha squash or any of my other recipes. I love to get feedback from readers.
Why not sign up to my weekly newsletter too? I’ll even send you a FREE printable.
Places I'm sharing this Kabocha Squash Stuffed with Black Quinoa
#FoodYearLinkUp at Charlotte's Lively Kitchen