Monday, August 27, 2012

Quinoa and Squash Bake (and a note about beauty)

In all honesty, today has been a struggle. My depression cropped up randomly, as it does most of the time, and I just didn't feel like doing much of anything. I felt really detached from myself as I was running and do so even now as well. The eating disorder thoughts tend to come on pretty strong whenever I fall into this familiar pit, so I'm just a little unhappy and withdrawn.

But I'm not going to let that be the end of it. No way will this get me down. Despite that voice in my ear telling me how ugly and fat and gluttonous I am, I will prevail. (I hope.) For anyone reading this, know that I believe in you and the beauty of you. There is something worthwhile in every person. And it is NOT what you look like or what you eat or what you weigh. I just need to practice what I preach now.

And on to lighter things.

Ahh. Time for that funny little grain to rear its head again. I think the only thing better than eating the quinoa is just saying the name. It's so fun! Just try it out loud for a bit! "Keen-wah. Keeeen-waaahh." The first time I heard about quinoa, I had absolutely NO idea how to pronounce it and made a bit of a fool of myself trying. I kept telling my friends about this awesome "Kwi-noh-aa" salad I had, and they were totally stumped as to what I was talking about (then again, I'm not sure they know what quinoa is either so it's all good)

Because it's just so loveable, quinoa gets to be featured AGAIN. Along with some of its squash buddies, Mr. Butternut and Mr. Zucchini, which have been hanging out in the fridge for some time now and were just DYING to get used up. (Okay, so I personify things a lot. We can add that to my Looong list of quirks)

QUINOA SQUASH BAKE,  inspired by Oh She Glows
3/4 cup uncooked quinoa 
1 c. roasted butternut squash, mashed
1/2 c. plain Greek yogurt
3/4 c. milk of choice
Salt and Pepper to Taste
1 medium Zucchini, sliced into thin strips
Basil, to taste

  1. Preheat oven to 350 degrees.
  2. Cook the quinoa (boil 2 cups water, pour in quinoa, reduce heat to medium, cover, and let cook for 12 minutes. NO PEEKING :)  )
  3. Meanwhile, in blender or food processor combine butternut squash, yogurt, milk, and some salt and pepper. This is your 'cheez' sauce for the bake.
  4. Slice zucchini into thin strips and lay out on the bottom of  a small casserole dish. Drizzle with a little but of olive oil and salt and pepper, if desired.
  5. Combine cooked quinoa with cheez sauce and pour on top of zucchini. Bake for 30 minutes until everything starts to set and come together a bit. ENJOY!

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