Broccoli, Squash and Quinoa | Vegan, GF | #RecipeADayMay

Categories #RecipeADayMay, Dinner, Featured, Recipes
Broccoli, Squash and Quinoa

Hey guys and welcome back to Recipe A Day May. As you may have realised from yesterday’s post, this challenge has finally started to take its toll in the last few days. It’s time for a confession, today’s post is a complete failure in terms of the concept behind this series. If you cast your mind back all the way to day one, I said I wanted to do this series as a challenge to myself to try a new dish every single day in May. Well, this isn’t new at all. In fact, this dish is one of the first things I ever made when I switched to a vegan diet, but it’s still a firm favourite. I actually featured this dish in a What I Eat in a Day post a while back and I got a few requests for this recipe back then. I’m sorry if you’ve been waiting 3(?) months for this, but this is my broccoli, squash and quinoa dish.  

I really should have thought of a better name before posting this.  

This recipe is really easy to put together, hence why I’m opting for this one now. I always make mine with the skin on my squash as I love the taste when it gets a little crispy, but that’s a personal preference. If you’d prefer you can peel it first and roast it for slightly less time.  

This recipe is gluten free, dairy free, nut free, vegan and can very easily be soy free.  

Prep time: 5-10 minutes  

Cook time: 45 minutes  

Serves 2-3 

Ingredients  

Squash 

  • 1 whole medium-large butternut squash, chopped (& peeled if you’d prefer) 
  • 1 tsp chilli powder 
  • Crack of salt and pepper 
  • 1 tsp olive oil   

Broccoli  

  • A small red onion, chopped  
  • 250g tenderstem broccoli 
  • 1 tbsp tamari 
  • Fry spray/ oil/ water (whatever you normally fry with) 

Quinoa  

  • 100g quinoa  
  • 300ml vegetable stock  
  • 1 tsp garlic powder   

Serving 

  • 2 tbsp balsamic vinegar 
  • Juice of one lemon  

 

Method 

  1. Preheat oven to 190°c. In a large bowl mix together all of the squash ingredients, ensuring the seasoning is evenly distributed over the squash.  once coated, place in a roasting dish in the centre of the oven for 40 minutes.  
  2. After 20 minutes, rinse your quinoa then add all quinoa ingredients to a small saucepan and cook on a low heat for approximately 15 minutes, until quinoa is fully cooked. Once cooked, set quinoa aside.  
  3. While the quinoa is cooking, heat a wok on a medium to high heat then add the fry spray/ oil/ water.  
  4. Once it’s up to temperature, add the onion to the wok, stirring often. After 5 minutes, add the broccoli and cook for a further 5-7 minutes until cooked but still crunchy. Then add the tamari.  
  5. When the quinoa and squash are both cooked, add both to the wok and cook for a further 1-2 minutes, stirring constantly until all ingredients are fully combined.  
  6.  Add your balsamic vinegar and lemon juice before serving. 

Serve and enjoy! 

I feel like I’ve failed ever so slightly with my challenge today, so I just want you to know that I did technically try something new today. I had a brand of yoghurt I’ve never tried before. That counts, right? Maybe not. But this dish is still hopefully something new for you lovely people. Let me know if you’d like to try this down below!  

Until tomorrow (with a new recipe for sure),  

Sophie  

To catch up with #RecipeADayMay click here. Or click here for more dinner recipes.  

13 thoughts on “Broccoli, Squash and Quinoa | Vegan, GF | #RecipeADayMay

  1. You have done so bloody well to get this far so trying a new yoghurt is good enough for me! I always thought butternut squash wouldn’t be very nice until I actually tried it as for some reason it looks really unappealing to me but I ADORE the taste of it! Can’t say I’ve ever had it crispy although I prefer most foods a bit overcooked and with substance to them so I’m sure I’d love it. I always say this but your recipes are so brilliant! Please put them into a giant fabulous cook book one day!
    Alice Xx

  2. I’m loving these recipe posts you keep putting up! I have quite a few bookmarked and although this one looks good I’m allergic to squash! Your food photography is spot on to, you have an ability to make everything look tasty!

    1. Thank you so much! I feel like my photography is one of my biggest downfalls so that’s the nicest compliment ever! Oh no!! I love squash, that would be my worst nightmare. Thank you for reading anyway! x

  3. What a creative way to sneak veggies into your meals. I’m not vegan and this looks super satisfying. I would definitely eat this for lunch or as a side dish with dinner. Your May challenge is so cool, I think it’s a creative way to polish your food palette and try new meals. It’s ok you fixed a dish you had before, at least it’s new to us 🙂

    Natonya | justnatonya.wordpress.com

    1. Me too! So many people seem to hate it but tenderstem especially is probably one of my favourite foods. You’re too kind! Although that would be amazing…x

  4. Ahhh, you’re making me hungry again! I absolutely love butternut squash and broccoli and I’ve had quinoa once but I don’t hate it, so this recipe will definitely be making its way into my recipe book. Here’s to healthier life! Hehe. Thank you for sharing hun! xx Ain

  5. This recipe looks so good. Seriously, I agree with everyone! Good for you for keeping up with posting recipes everyday aaaand for guilt-tripping me for not eating healthier xD

    ☼ cabin twenty-four

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