Original Site: https://pinchofyum.com/creamy-squash-curry-quinoa
Serving: 6
| dry quinoa, rinsed | 1 1/2 cups |
| Vegetable broth | 8 cups |
| Butternut squash or Kabocha squash, chopped | 1 medium |
| Garlic | 3 cloves |
| Onion | 1 |
| Curry paste | 2 tsp |
| Salt | 1 tsp |
| Nondairy milk | 1/2 cup |
| good quality cheese to taste (I used Gouda and Maasdam) | 1/2 cup |
Cook the quinoa according to package directions, using broth instead of water.
Bring the remaining broth to a boil in a large pot. Peel and roughly chop the squash, garlic, and onion. Add to the pot of boiling broth, adding more water as needed to cover the squash.
Cover and cook for 10-15 minutes or until squash is fork-tender. Set aside a few cups of squash if you want to have pieces of squash in with the quinoa.
Transfer squash, garlic, and onion pieces to a blender, reserving the broth in the pot. It should be the consistency of a thick soup.
Add the curry paste, nondairy milk, and salt. Puree again until incorporated.
Pour the sauce over the quinoa and stir in the squash pieces and the cheese. Season with additional salt, pepper, or herbs.