Another Monday, another Secret Recipe Club recipe! I hope you all had a wonderful weekend. You saw yesterday’s post so you know what I did. I also attended a food blogger potluck, which was really fun! Post to come (obviously).
For July’s Secret Recipe Club, I was paired with Hezzi-D’s Books and Cooks. She had some great recipes to choose from, including a brownie with chocolate ganache and orange chicken. What caught my eye though, was a recipe that used things I not only already had in the house, but needed to use quickly because they were going bad.
Grilled Squash with Spinach and Cheese Quinoa (adapted from Hezzi-D’s Books and Cooks)
- 1/3 cup vegetable/chicken broth
- 1/4 chopped onion
- 1/4 cup spinach, thawed and drained if frozen
- 1/4 cup uncooked quinoa
- 3 tbsp Parmesan cheese, divided
- 1 tbsp olive oil
- Salt and pepper
- 1 yellow squash
First, make the quinoa. I’ve explained how to make quinoa before but let’s talk about it again.
Most quinoa you’ll buy in America is already rinsed but I like to give it a rinse anyway. I line a fine mesh strainer with paper towels and rinse the quinoa for about a minute.
The main problem with rinsing quinoa over paper towel is that it sticks all over the paper towel. To combat this, I usually rinse a bit more than I actually need, and then just throw away the stuff that sticks!
Anyway, drop the quinoa in a small saucepot and add the broth. Bring to a boil, cover with a tightly-fitting lid, and reduce to a simmer. Cook for about 15 minutes, or until the broth is gone and the quinoa is light and fluffy.
When the quinoa is done, add in the spinach, 2 tbsp of Parmesan, onion, and olive oil and combine. Set aside and preheat the grill.
Now you’ll want to hollow out the squash. Slice in half vertically and using a spoon, scrape out the center. I found scraping to work much better than just scooping.
Grill the squash for about 15 minutes, keeping the lid closed for most of it. The squash will soften and almost be too difficult to pick up with tongs.
Slice with a knife and fork, and eat! It was so good – definitely reminded me of my long ago stuffed peppers (that I’ve been wanting to make again anyway). A great side dish for a summer meal – Matt wasn’t into the idea when I mentioned it but absolutely loved the result!
(He had a bad experience with spaghetti squash and since then, any squash has been a touchy subject in our house…long story!)
Recipes for the coleslaw and wing sauce to come. For now, enjoy the quinoa stuffed squash and this month’s Secret Recipe Club post!