Vegetable and Quinoa Stuffed Acorn Squash

We don’t like to pick favorites when it comes to food but we’re sorry: Fall food is where it’s at!

We finally feel compelled to turn on the oven again and start roasting our veggies which always bring out their natural sweetness (we love some sweetness)!

This is also the season that brings us squash (pumpkins are included in that family).

There are a million and one ways to prepare a squash, steam it, braise it, roast it, toast it, but one of our favorites it STUFFED.

Below is the perfect Fall Recipe, Vegetable and Quinoa Stuffed Acorn Squash.  This recipe is beautiful for dinner parties or your own special night with your honey (or friends!).  Enjoy!

What are your favorite fall recipes?  What are your favorite squash recipes?  Let us know in the comments below!
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Vegetable and Quinoa Stuffed Acorn Squash
Servings: 4
Time: 45 minutes

  • 2 small acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed well in a fine mesh colander
  • 1 yellow onion, chopped into a small dice
  • 2 cloves garlic, finely chopped
  • 2 zucchini, chopped into a small dice
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh sage
  • 2 tablespoons fresh thyme
  • Extra virgin olive oil
  • Sea salt and black pepper
  • Red pepper flakes

Optional:

  • ½ cup chickpeas, chopped
  • ¼ cup chopped pistachios (pine nuts would work well too)
  • ½ cup chopped mushrooms
  • Cheese – I recommend shredded raw goat cheese or crumbled feta

Directions

Heat oven to 425 degrees. Brush squash with olive oil and season with salt and pepper. Roast cut side down on a baking sheet until fork soft. Depending on your oven this can range from 25-40 minutes.

Once squash is in the oven prep all vegetables as mentioned above.

Meanwhile, bring quinoa and 1 ½ cups water, 1 teaspoon sea salt and a drizzle of olive oil to a boil in a pot. Reduce heat and simmer covered until water is absorbed and quinoa is soft, about 15 minutes. Fluff with fork and set aside.

To make the vegetable sauté heat 2 tablespoons of olive oil in a large skillet over moderate heat. Add garlic and onions and sauté until onion begins to soften, about 3 minutes.

Add zucchini, chickpeas, sage and thyme and any additional vegetables nd continue to cook until everything is softened and brown.

To assemble stuffing fold together vegetable sauté, cooked quinoa, pistachios, red pepper flakes and parsley.

Taste and add salt, pepper and a drizzle of olive oil if needed.

Fill squash with stuffing and top with cheese if using. Serve with an additional sprinkle of parsley.

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Holli Thompson’s Quinoa & Bean Salad with Mango #SaladFest2013

Quinoa looks and tastes like a grain, but actually a seed that’s easy to make, readily holli_square_1500digestible, and high in protein. It’s a great option if you’re looking for plant-based protein sources.

With this combination of protein, fiber, and vegetables, this salad can be delicious lunch as well as a side dish.

This is my favorite recipe to bring to summer pot-lucks, and I love it for fall tail-gates too.

Quinoa-manga

Quinoa & Bean Salad with Mango
Servings: 6-8
Time: 10 minutes

  • 2 cups cooked quinoa
  • 15 ounces cooked black beans
  • 1 mango, peeled and cubed
  • 1 red bell pepper, seed and diced
  • 1 cup chopped scallions
  • 1 cup chopped cilantro (I have made this with and without, your choice)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon mirin
  • 2 tablespoon grapeseed oil
  • Sea salt, to taste

Directions
Fold everything together in a large bowl.

Allow salad to sit in the refrigerator for a few hours, if you can, so the flavors meld together.

———–

Holli Thompson, CHHC, CNHP is the founder of Nutritional Style and www.hollithompson.com.  Holli appears on CBS, ABC and FX networks as a nutrition and food expert, and speaks to national organizations, including the American Heart Association and the Institute for Integrative Nutrition.  Holli writes a weekly blog, and is featured in The Daily Love.  She’s been profiled in More Magazine, Well&GoodNYC, Camille Styles, and was USA Today’s choice for an Age-Proof Beauty.  She is co-author of the book “Optimism!” and is currently writing her own book to be published in early 2014.

Holli offers individual and group coaching by telephone or Skype. Connect in with her on Twitter, @nutrition, Facebook @Holli Thompson, Pinterest @Holli Thompson, or Instagram @HolliThompson 

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Robyn Youkilis’s Detox Quinoa Salad #SaladFest2013

This spring I was lucky enough to host a detox workshop for a group of ladies in RobynYoukilis_HeadshotSanta Monica, California.  I had been playing with a new mint/daikon radish/carrot combination in my own salad bowls and knew I had to share!

So, I present to you without further ado, my creation – The World’s Most Craveable Salad!

Not only is it super satisfying and insanely delicious, it’s a detox salad too! 

Daikon radishes have numerous health benefits like aiding in weight loss and cancer prevention, as well as being an anti-inflammatory, antiviral, and antibacterial food.  It’s also great for digestion, as well as bone, skin, and respiratory health.  Micro greens also come packed with vital nutrients that add a punch to this salad (check out more info on the benefits of sprouts in my Your Bella Life article).  And let’s not forget how powerful cayenne pepper is with its incredible ability to lower cholesterol, aid in circulation, and help regulate blood pressure.

I hope you love this salad as much as I do.  For a lighter version try swapping out the quinoa for mesclun greens or baby kale.

robyn youkilis most cravable salad

Detox Quinoa Salad
Servings: 2-4
Time: 25 minutes

  • 2 cups cooked quinoa
  • 1 daikon radish, grated
  • 2-4 carrots, grated
  • ½ -1 cup micro greens
  • 1/2 bunch mint leaves, roughly chopped or torn (the best part!)
  • 1 avocado, diced
  • Handful of raw sunflower seeds
  • Juice of 1 lemon, preferably Meyer
  • Drizzle of olive oil
  • Sea salt and pepper to taste
  • Pinch of cayenne pepper

Directions

Combine all ingredients and serve!

——

Robyn Youkilis, a board certified Health Coach and Healthy Cooking Expert and founder of Your Healthiest You and co-founder of the cooking show, {Healthy} Cooking Camp, was coined by Pure Wow as “the busy ladies health coach”, supporting busy guys and gals on their journey to becoming the healthiest that they can be.

You can find out more about Robyn’s boutique style one-on-one coaching, international speaking services and programs as well as awesome recipes at www.yourhealthiestyou.com.

 

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What Do You Eat, Gabrielle Bernstein?

This is probably the #1 question that best selling author and Spirit Junkie, Gabrielle Bernstein, gets asked (followed by “How do you meditate?” and “What do you do to work out?”) and we have the exclusive answer below!
 
Follow Gabby through a day of dining and see what she eats, why she eats it and what little guilty pleasures she enjoys.
 
Gabrielle even shares a special prayer that helps her slow down to really appreciate, chew and taste her food.
Share ~ing means care ~ing so click here to tweet this video and put Gabby’s special prayer out into the world.

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Watch This: The Perfect Quinoa

 Hold up.  Stop the presses.  We recently had a TOTAL kitchen breakthrough and we NEEDED to share…  We love quinoa.  You love quinoa.  Who wouldn’t?  It takes all of 20 minutes to cook, it’s full of protein, fiber, and tastes great with everything.
 

But, here’s the thing: WE’VE ALL BEEN MAKING IT WRONG.

The package gives directions that leaves us with a mushy mess.  Sure, it still tastes fine, but at HCC fine isn’t good enough.  We want great!  So, we messed with the proportions a bit and figured it out.  (If you’re too anxious, skip to 1:30 in the video for the massive revelation)

Now it’s time to share the wealth, and let everyone know!  We promise, if you watch this video your life (well, at least the quinoa part of your life) will forever be changed.

(This is just 1 of MANY weird faces Quinn + Robyn make in this video…)

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