Delicate Quinoa with Chayote Squash

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Servings: 4–6

Chayote, technically a fruit, is a green pear-shaped member of the gourd family and tastes like a cross between a potato and a cucumber. It’s a lovely, delicate taste. You can substitute any winter or summer squash if you cannot find it in your local store.

Note that you may want to start soaking the quinoa the night before you want to make this dish (soak for 8–12 hours and see instructions at the beginning of this chapter). The recipe itself takes about 10 minutes to prepare and 15–20 minutes to simmer on the stovetop.

INGREDIENTS:

2 cups presoaked quinoa

2 chayotes (if they’re not available in your local store, use delicata squash, pattypan squash, or acorn squash instead)

2 cups water

1 Tbsp. thyme

1 Tbsp. basil

2 tsp. ground fennel

1 tsp. ground coriander

2 tsp. Herbamare or Celtic sea salt

¼ cup ghee

½ cup red onion

INSTRUCTIONS:

Put 1 Tbsp. ghee into a saucepan and add all spices (except sea salt or Herbamare) and onions. Sauté and stir until onion is translucent.

Add water and bring to a boil. Add presoaked quinoa and allow to boil, then turn down the heat to simmer. Add chayotes; simmer until quinoa is translucent, adding sea salt or Herbamare just before it’s done. Turn off heat when quinoa is translucent, and add remaining ghee.

Serving suggestions: This dish is delicious with a side dish of vegetables and sea vegetables (seaweed). For one of our favorite serving suggestions, place the quinoa over a bed of romaine lettuce, with additional avocado chunks and a little extra-virgin olive oil drizzled over the whole thing for added flavor. Season to taste with sea salt and fresh ground black pepper.