Sorry, no Super Bowl recipes here. Although, depending on your crowd, I bet you could show up with this and it’d get eaten. Or maybe not. But then lucky for you, you’d have a hell of a Monday lunch already made. Touchdown.
Put anything with a label next to it that says Ginger Curry Lime Vinaigrette, and I’d jump on that faster than any football player moves on the field.
Speaking of fast, did you know the actual time the ball is in play, on average, during a game is 11 minutes? This leaves 174 minutes for everything else. Like walking away from the TV and eating quinoa, yeah?
I’m not football-obsessed. And when the Eagles aren’t in the running, this becomes even more blatant. It reaches the point where I don’t even realize the Super Bowl is airing until the Tuesday beforehand. So forget planning any game day snacks on Food-Fitness-FreshAir and pretending I’m a fan. In actuality, I’m not really a fan of most Super Bowl snacks, anyway. I’d much rather have a huge bowl of this winter squash and quinoa in front of me. Although, these Cauliflower “Wings” do have me eyeing (and Pinning!) them.
I would love to hear what you’re cooking up this weekend, Super Bowl related or not. Hit me with a curveball so I can get behind all the party food, please.
- -1 small acorn squash, peeled, seeds removed, and cut into cubes
- -1 red onion, chopped
- -1 small turnip, cubed, optional
- -8 oz. button or baby portobello mushrooms
- -3 1/2 Tbsp. extra virgin olive oil, divided
- -1 scant Tbsp. + 1/2 tsp. curry powder, divided
- -1 cup quinoa
- -2 med. cloves garlic, minced
- -1 Tbsp. finely minced ginger
- -2 Tbsp. lime juice (1 large lime)
- -1 Tbsp. olive oil
- -2 tsp. honey
- -3/4 - 1 tsp. salt for marinade, plus more to sprinkle on squash
- -2 Tbsp parsley, minced
- -1/2 cup raw cashews
- Preheat oven 400F. Line large baking dish with aluminum foil. Place squash, mushrooms and onion in dish, and toss with 1 1/2 Tbsp. olive oil, 1/2 tsp. curry powder, and sprinkle with salt and pepper. Cook 45-55 minutes, stirring halfway, until squash is tender and onions are beginning to brown.
- Meanwhile, place quinoa in pan with 2 1/4 cups of water. Cover and bring to a bowl. Then reduce heat to a simmer. Cook 15-20 minutes, until water is absorbed and quinoa is fluffy.
- Make ginger-curry vinaigrette by whisking garlic, ginger, lime, honey, 2 Tbsp. oil and salt (start with 3/4 tsp) in a bowl. Add scant Tbsp. curry powder. Stir in parsley.
- Place a small skillet over medium-high heat. Add cashews. Toast until browned and fragrant, stirring regularly.
- In a large bowl, combine quinoa and squash/veggie mixture. Toss with vinaigrette. Adjust salt and pepper, if needed. Top with cashews. Serve.