Lunch Specials
Kabocha Stew
Recipe By : Sitara
Serving Size : 4 Preparation Time :1:00
Categories : Soups Stews
Amount Measure Ingredient -- Preparation Method
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1 tablespoon butter
1 small onion -- diced
2 cups winter squash -- diced small
1/2 cup quinoa -- rinsed and drained
4 cups vegetable stock (or chicken stock if you prefer)
1 teaspoon tamari soy sauce
1 tablespoon fresh tarragon -- chopped
1/2 teaspoon salt
choped chives for garnish
Kabocha sqush has a thin skin so you do not need to peel it. You can use Butternut, golden nugget or turban squash but you need to peel them.
1.Saute the onion and squash in the butter, add quinoa and saute a little longer. Add the stock, soy sauce, tarragon and salt and bring to a boil. Cover and simmer for 30 minutes.
2. With a potato masher, mash the stew about 5 to 10 times to puree most of the squash, I like to leave some chunks. Taste for seasonings. Served garnished with the chopped chives.
You can subsitute marjoram for the tarragon, or basil.
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A Note About Quinoa
Quinoa (pronounced Keen-wah) is an ancient food. It has been cultivated in the South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants. The ancient Incas called quinoa the "mother grain" and revered it as sacred.
Quinoa is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids.
It is grown in Canada and has been grown in the U.S., in Colorado since the 1980's by two entrepreneurs who learned of the food from a Bolivian. They developed test plots in high arid fields in the central Rockies and began test marketing in 1985. Quinoa can be found in most natural food stores and better grocery stores in the U.S.
Quinoa is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids.
It is grown in Canada and has been grown in the U.S., in Colorado since the 1980's by two entrepreneurs who learned of the food from a Bolivian. They developed test plots in high arid fields in the central Rockies and began test marketing in 1985. Quinoa can be found in most natural food stores and better grocery stores in the U.S.
At Hizzoner's we used quinoa in lots of different dishes. You'll find them all on this website.