Paella without those ingredients? Yes, it is a
Butternut squash is a good source of fiber; vitamins C, A, and E; manganese, magnesium, and potassium. It can be roasted, sautéed, toasted, puréed and used in soups, mashed into a casseroles, breads, and muffins, or sliced, cooked and topped with goat cheese*
Try: Squash & Goat Cheese
http://veggiefernandezs.blogspot.com/2013/10/butternut-squash-goat-cheese.html
Quinoa and Butternut Squash Paella
Paella de Quinoa y Calabaza (Spanish)
Makes 8-10 servings
Great for guest or you who do not like shell fish.
1 can (28 ounces/510 g) whole organic peeled tomatoes with liquid
1 1/2 cups (300 g) diced organic onions
4 cups (800 g) chopped organic butternut squash, cut into cubes (aka butternut pumpkin or gramma)
1 can (15 ounces/430 g) organic chickpeas (aka garbañzo beans), drained and rinsed
1 1/2 cups (300 g) lightly packed, thinly sliced organic kale
1 3/4 cups (350 g) uncooked quinoa, rinsed and rained
2 1/2 cups (600 ml) organic vegetable broth (more if needed)
2 minced cloves of garlic
2 tsp. (9 g) optionals organic brown sugar
2 tsp. (10 ml) organic lemon juice
1 tsp. (4,5 g) ground turmeric
1/2 tsp. (2,25 g) paprika
1 large organic red bell pepper, sliced into strips
pinch or two cayenne pepper
2-3 organic: chopped scallions and lemon wedges for garnish
1. Lightly mash the tomatoes and their juice.
2. Put the onions and tomatoes in a large, deep skillet.
3. Cover and bring to simmer on medium heat.
4. Decrease to medium-low, cover and cook for 5 minutes.
5. Stir in the butternut squash, cover and cook for 15 minutes, stir.
6. Stir in the chickpeas, kale, and quinoa.
7. Cover and cook for 2 minutes.
8. Put the broth, garlic, optional sugar, lemon juice, turmeric, paprika, and cayenne pepper in a bowl and stir.
9. Pour the broth into the skilled and stir to combine.
10. Cover and cook for 30 minutes and stir every 10 minutes.
11. If the pan seems dry, add 3 Tbs. (30 ml) go broth at a time to keep the paella moist.
12. Stir the paella one more time and arrange the red bell pepper slices over the top. Do not stir.
13. Decrease the heat to low, cover, and cook for 10-15 minutes.
14. Sprinkle the scallions over the top.
15. Serve on plates or family style from the skillet with lemon wedge on the side.
Butternut squash is a good source of fiber; vitamins C, A, and E; manganese, magnesium, and potassium. It can be roasted, sautéed, toasted, puréed and used in soups, mashed into a casseroles, breads, and muffins, or sliced, cooked and topped with goat cheese*Try: Squash & Goat Cheese
http://veggiefernandezs.blogspot.com/2013/10/butternut-squash-goat-cheese.html
-modified Vegan-ease
