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Grilled acorn squash, mushroom and asparagus
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| Artist: |
_ |
| Categories: |
Asparagus, Cereals, Grilled, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Acorn squash -- halved and | | | Cleaned | | | Salt and pepper -- to taste | | 4
| | Sprigs rosemary | | 4
| tbsp | Onions -- minced | | 4
| tbsp | Celery -- minced | | 4
| tbsp | Carrots -- minced | | 4
| tbsp | Olive oil | | 2
| cup | Vegetable stock | | 1
| lbs | Quinoa -- washed | | 2
| lbs | Fresh mushrooms -- wild | | 2
| lbs | Asparagus -- "pencil" | | | Preferred |
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Procedures:
| 1 | Rub acorn squash with salt, pepper, oil and rosemary vigorously, inside. | | 2 | Grill face down for 8 minutes. | | 3 | Turn over, put rosemary inside and cook, covered for 20 minutes. | | 4 | in a pot, place onions, celery, carrots and 1 tablespoon olive oil and cook. | | 5 | Add stock and quinoa and bring to a boil. | | 6 | Cover tightly and simmer for 10 minutes. | | 7 | Uncover squash, place quinoa mixture inside squash and cover. | | 8 | Cook for an additional 10 minutes. | | 9 | lightly toss mushrooms and asparagus with olive oil, salt and pepper. | | 10 | Grill for 3 minutes on each side. | | 11 | Serve squash with quinoa inside and have mushrooms and asparagus flowing around. | | 12 | recipe by : flay and mcdavid, grillin" chillin, tvfn |
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