Kañiwa Stuffed Summer Squash
There’s no much left of summer, but, there’s still time to make a summery light and yummy recipe! If you love Quinoa, then you will LOVE Kañiwa! This tiny deep red seed is very similar in texture and flavor to Quinoa, including its superb nutrition profile. I came across Kañiwa thanks to a Peruvian friend of mine, and after I tried it I couldn’t stop thinking how I could make it at home.
This recipe is so light, delicious as well as nutritious that I’m sure you’ll make it part of your repertoire. The great thing about this recipe is that you can use different vegetables. For example, I see how this can be equally yummy using red bell or even poblano peppers! If I were to use peppers, I would definitely roasted them first and then peel them. That way you get that charred flavor. Remember, charred foods need to be eaten moderately. The chemicals formed in charring may be harmful for anyone’s health.
That being said, go ahead and have fun creative and yummy recipes. Be open to try different and delicious foods you may not be familiar with! That’s the best about food!
Ingredients & Method (Yields: 6 serving)
- 3 medium size organic summer squash, cut lengthwise and seeds removed
- Olive oil cooking spray
- 1 cup, kañiwa seeds, rinsed
- 1 Tbsp of olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ½ red bell pepper, cut into juliennes
- 2 cups of fresh mushrooms, cut into quarters (this way they release less liquid)
- Bread crumbs (optional)
- Parmesan cheese (optional)
- Salt and pepper to taste
Pre-heat oven at 375F. Line a cooking sheet with parchment paper and lightly coat with cooking spray.
Place summer squash on the baking sheet cut side down, and roast for about 7 minutes (flesh should still be a little firm).
Meanwhile, bring 1 ¾ cup of water or unsalted vegetable stock to a boil. Add rinsed kañiwa and immediately after cover and lower the heat to a simmer. Cook for about 15 minutes. Remove from heat and let the kañiwa rest off the heat for about 5-7 minutes before fluffing it off with a fork.
In a large skillet, heat the olive oil over medium heat.
Add onions and cook until soft and translucent (about 5 minutes).
Add garlic and cook for an additional minute.
Add the bell peppers, and mushrooms.
Add cooked kañiwa and season with salt and pepper.
Fill each squash halve with the kañiwa mixture and serve. Alternatively, top with bread crumbs and cheese and return to the oven for a couple of minutes or until cheese is bubbly and golden brown.