C is for…Cheesy Basil & Butternut Quinoa!

February 3, 2013 -
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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!


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


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!


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


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


  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!


  • 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


  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!


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?