C is for…Cheesy Basil & Butternut Quinoa!

February 3, 2013 -
9 comments, add yours

Hi all! Welcome to “C” Day of the #plantPOWER Challenge!

Yesterday’s Brads Raw Food Giveaway went great –
remember that we will announce all winners on Feb. 27th!

IMG_0775

Check out theses ‘B’ Highlights from yesterday!

  • Top Left: Black Bean & Butternut Squash Burger
  • Butternut Squash Chips via FitPossible Alexis
  • Bottom Left: Roasted Brussels & Root Veggies
  • Bottom Right: Brussel Sprouts & Broccoli

a-zChallenge_2

I am visiting the boy this weekend & it hasn’t stopped snowing since I arrived. We originally were going to go out for dinner but the roads weren’t looking too promising. We decided to venture to WalMart which is approximately 3 minutes down the road – safe bet. I picked out some ingredients with intentions of “throwing something together” once we got to his apartment. SUCCESS!

In honor of “C” Day I would like to introduce to you…Cooking For Corey – Powercakes style.

I ended up “throwing together” Cheesy Basil & Butternut Squash Quinoa over sauteed garlic spinach.

With a side of red wine…because the wine store just so happens to be across the street from WalMart, I swear.

Obviously “cheese” is not plant based but I found a way to get that “cheesy” flavor & consistency with some of my favorite ingredients!

quinoa

Step One: Chop Asparagus & spray with oil – place into a 350 degree oven for 15 minutes.

Step Two: Chop & remove seeds from your butternut squash. Place onto a cookie sheet & spray. Bake at 350 for about 30 minutes until tender.

While these are baking, you can make the main course.

Sautéed Spinach

Ingredients:

  • 1 large bag of spinach
  • 1 small/medium red onion
  • 2 tsp minced garlic
  • 1 TB coconut oil (or oil of choice)

Directions:

  1. Spray or put oil onto a medium-low heat pan on the stove.
  2. Add garlic & chopped onion to the pan & caramelize for a few minutes.
  3. Add in spinach & cook down for a few minutes until wilted.

Cheesy Basil Quinoa

“Cheesy” due to the nutritional yeast & mustard making it extra creamy!

Ingredients:

  • 3 cups of cooked quinoa (cook to directions on the box)
  • 2 Cups of Cooked Butternut Squash
  • 1/2 Cup Chopped Kalamata Olives
  • 3 TB Nutritional Yeast
  • 1 TB Brown Spicy Mustard
  • 4 Leaves of Fresh Basil (or 1/2 – 1 TB Dried)
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • Fresh cracked pepper

Directions:

  1. Cook quinoa according to your box directions.
    • The box makes more than 3 cups but I just saved the rest of the “plain” quinoa for meals this week!
  2. Once cooked, combine quinoa with 2 cups of your cooked butternut squash.
    • Again, I made more than 2 cups but saved the rest for more meals this week!
  3. Add in your olives, nutritional yeast, mustard, fresh chopped basil, & pepper.
  4. Stir until combined

To plate – spoon out half of the spinach mixture and top with a spoonful of the quinoa mix.

Topped with roasted asparagus & red wine is a must optional!

This meal was loaded with plant based proteins, veggies, clean carbs, & healthy fats!

Powercakes&Kale-800-4

Another C Favorite? – my healthy CHOCOLATE sauce is always a winner in my book!

What is your favorite plant based C?

Do you ever just “throw things together” successfully?

More Posts You Might Enjoy

Busy times call for more positive thoughts!
Friday Features: Embracing Our Different Food Choices!
Jicama Chips & Power Pesto Dip! #HiitDiet