This was the year I fell in love with squash.
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I LOVE this recipe and make it every fall. It is so heart-warning and delicious. And, it’s very easy to make (though, I have never been able to find yellow curry paste all these years in CA, PA, and now DC and usually use red curry paste—sometimes green in a pinch)
This recipe absolutely changes the quinoa. The flavors are so unique. There is no other recipe like it!
Michelle
From the first day of this blog I’ve been a squash liker, but for some weirdos (ahem) it takes moving to the Philippines to become a full on squash l-o-v-e-r.
If we’re being honest, I’m actually more of a second photo creamy squash sauce lover, but it’s all the same anyways. Squash. Vegetable. Healthy.
Since we’ve moved to the Philippines I’ve posted more about squash than any other vegetable, hands down, unless you count lentils as a vegetable.
We’ve had squash soup, squash pasta with turkey and spinach, walnut-squash macaroni and cheese, squash lentil curry, 30 minute squash coconut curry, thai basil coconut lentils (with squash), and so on and so on and so on.
Colorful, versatile, healthy, widely available in the Philippines, and delicately, sweetly flavored? Yeah, this is the year for squash.
But this right here is not really my thing: QUINOA.
I know it. That’s pretty much an F in Food Blogging.
Everyone loves it and I really want to love it, but then somehow I’m sitting in the other corner, still trying to make it, um, taste good.
Something strange happened in our hot little apartment last week. Bjork asked me to make quinoa for dinner. Sooo basically he was abducted by aliens? It was weird. I gave him an extended silent stare and then asked in my most loving but a little bit condescending food voice: do you even know what quinoa is?
When he confirmed that it was “those little crunchy things”, I knew that I needed to try a little harder to make quinoa work. I mean, I’m a food blogger whose semi-job is trying interesting foods and my hamburger and fries loving husband is asking me for quinoa, for crying out loud.
You all gave me lots of courage with your beautiful and delicious ideas on Facebook (thank you a million times over!), and I tried a bunch of different quinoa ingredient combos, and surprise of the world: I liked the curry quinoa the best. The curry with the squash.
Per your advice, I spent a good amount of time rinsing the quinoa and also cooked it in vegetable broth which helps it, like, actually taste better. It was nutty, a little crunchy, and just begging for a squash sauce to swim in. The squash sauce has just the right amount of sweetness, and the tiny bit of yellow curry paste is just a subtle kick that you almost don’t even notice until you’re 100 bites in.
And I know this is weird, but I love this the most with cheese. Just a little bit of really good quality cheese. In my mind, curry shouldn’t have cheese. So yes, I’m breaking food rules here. But this isn’t really CURRY curry, it’s more like creamy quinoa that happens to have a little bit of curry flavor. So please find some really good quality cheese and toss it in there. You don’t need a lot – mine was Gouda and Maasdam (a random preshredded “pasta blend” I found at the grocery store), and the flavor and creamy texture in this was SO good.
And by the way, you’re gonna get melted cheese strings and you’re gonna be happy about it.
One more time, a little closer. Because that’s what I do.
ONE LAST THING. For all my blended stuff, I always have the best results with my Blendtec Designer Series Blender. I didn’t own it when I made this recipe, but I now use it for everything! f you’re in the market for a new grown up blender, this has your name all over it.
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Creamy Squash Curry Quinoa
- Total Time: 50 minutes
- Yield: 6 1x
Description
This creamy squash curry quinoa is the best way I’ve ever prepared quinoa – so creamy and filling, and a healthy comfort food!
Ingredients
- 1 1/2 cups dry quinoa, rinsed
- 8 cups vegetable broth
- 1 medium butternut or Kabocha squash (7–8 cups chopped)
- 3 cloves garlic
- 1 small onion
- 2 teaspoons yellow curry paste (can also use red curry paste)
- 1 teaspoon salt
- 1/2 cup coconut milk
- 1/2 cup good quality cheese to taste (I used Gouda and Maasdam)
Instructions
- 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. Puree the squash until smooth and add broth to the blender as necessary. It should be the consistency of a thick soup. Add the curry paste, coconut 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.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Category: Dinner
- Cuisine: Asian-Inspired
Keywords: squash curry quinoa, curry quinoa, squash quinoa
Disclaimer: this post contains affiliate links.
The photos inspire me to make this soon. A great combination of flavors and healthy, which is great. The versatile dish can be eaten at any meal really.
I love squash! I have been eating at least once or twice a week for months! I think I may turn into one! LOL
Love this creamy curry!! I have to give it a try!
Mmm this looks so good!!
Glad you’re finally coming around to quinoa (at least when its covered with squash and cheese!). My boyfriend hates it too, so if you can find it palatable, I have hope that one day he will too! To me, this recipe sounds AMAZING!
This is one way I’ve never seen quinoa done, which is a feat in and of itself! I bet this would be divine paired with some toasted pita and fresh greens for a portable lunch.
Yes it would!
Hahaha every time I see a squash recipe I know it’s yours 😉 but it’s ok because they always look delicious! And this is no expection 🙂 I’ve never had quinoa! It’s so expensive in the UK that I’ve never been able to bring myself to buy it…!
Quinoa is definitely a taste that you have to acquire. My dad can’t stand it but I love to incorporate it into food. This would be a great recipe to try out.
Hi Lindsay! Just really wondering where do you buy your supply of quinoa here in the Philippines? Do you order it online or is there a specialty store who sells them? Thank you so much and I just really love your blog! 🙂
Hi Leslie! I get it from Healthy Options. There’s a location at Ayala and also one at SM, but I get mine from the one at Ayala. 🙂
I feel madly in love with squash last fall Lindsay. Truly one of my favorite veggies EVER. I’ve never had it with quioa before and now I am wondering WHY. I have to try this! Love all o your warm veggie dishes!
I LOVE quinoa! I feel like I am boring because I am constantly cooking with it but it’s high in protein which helps out my vegetarian diet. I love how creamy and cheesy this looks, yum!
You’re not alone. I love unique, healthy foods, but the first time I made quinoa I couldn’t bring myself to take more than one bite. It just didn’t taste good. Still screwing up my courage to try again.
I feel the same way about squash as you feel about Quinoa. But I LOVE Quinoa. 🙂 I want to love squash but can’t seem to find the recipe that makes me want to love it. Maybe if i try your recipe with my beloved quinoa I might finally be a squash girl. 🙂
Yes! I would say if you don’t like squash then just puree the whole batch, don’t save any pieces for tossing in there. Just go for the creamy sauce. 🙂
Totes trying this. My fiance is a quinoa AND squash fanatic, so I can’t wait to surprise him with this little number!
A man squash lover? LUCKY!
I love quinoa for breakfast! I cook it in almond milk with tons of cinnamon, vanilla, and a teeny bit of brown sugar. It’s my all time favorite way to make it.
I keep thinking about trying that! Now I’ll have to for sure.
This looks crazy good! Can’t wait to try it!!!
I love all those gooey cheese strands in the pictures! Makes it look so yummy!
This looks so creamy and yummy. A great new comfort food recipe!
Oh my! The creaminess of this dish is mesmerizing! Me want!!
What a unique way to cook quinoa! I eat it all the time in salads but I’m always looking for different ways to have it. I could totally make this dairy free too. Pinning!
Your pictures are amazing as always. I’ve never tried quinoa, but since learning about it last summer I’ve often thought of trying a few different recipes I have on hand. I don’t know if I want to try them now or not? Everyone seems to really love it or hate it. The reviews here have made me a bit curious.
I don’t even know what’s happening to me, but I buy it every week at the store now! It’s my new go-to “grain” (technically not a grain but whatever). Bjork started putting the pressure on me to make it, so I guess that was good thing. 🙂
The last pic is making me drool. I LOVE ooey gooey cheesiness. That is so awesome to bring your love for squash into Quinoa….and with globs of cheese too!! I totally want a taste of this.
This looks fantastic – almost like risotto, but with quinoa! A little spiced curry flavor and cheesy goodness – heck, sounds GREAT to me!
I am no a fan of QUINOA. Granted I have only tried it once, and this looks amazing… I will try it again with this recipe
Please do! I was a total hater and now I’m just a sometimes hater. 🙂 This isn’t even really real quinoa to me – just creamy and filling and cozy comfort food!
Some of my favorite foods/flavors all in one big dish–AWESOME!!! Thank you–cant wait to try it! 🙂
aloha
Why wouldn’t you pair squash with curry and cheese?? They’re all similar colors (well, mostly) and the flavors would totally compliment each other. I think you’re onto something with your new creamy quinoa dish!