November 7, 2021

Thanksgiving Prep: Fall Quinoa

I'm never going to talk about politics here on my corner of the internet. So, if that's what you're looking for today, you will have to go elsewhere. :)

Well, "another year another deer" as my husband says. We will have plenty of venison to eat in the next few months. He took one poor deer down last weekend and he's hoping to take another one this upcoming weekend. I can hardly believe another widow's weekend is upon us - time sure does fly. Last year, I made my grandmother's venison meatballs and Mike loved them. This year, I think I'm going to have to be more creative. Does anyone have any venison recipes I have to try!?

Widow's weekend meant Thanksgiving is right around the corner. Thanksgiving is a food blogger's super bowl. It is our game day and we think about it all year round. Planning starts early - and there are usually many versions of a single dish. This quinoa is hands down the prettiest thing I think I've ever created. It's just a bonus that it's insanely good (and vegetarian). It was inspired by my current restaurant crush: Lucia's. That place has yet to let me down. It's consistently fantastic, and the menu changes every.single.week.

1 and 1/2 cups of red (whole grain) quinoa
1 cup of wild rice
1/2 medium sized butternut squash, roasted and minced
2 stalks of celery, minced
1/3 cup of carrots, minced
1/3 cup of sliced almonds
1/3 cup of red onion, minced
2 pears, minced
1 tablespoon olive oil

  1. Boil a large pot of water and start your wild rice first as it takes the longest - cook it according to the package instructions. Preheat your oven to 350. Peel your squash and cut into 1 inch cubes. Toss with olive oil, lay in a single layer on a cookie sheet and bake for 30 minutes.
  2. Mince the carrots, celery, red onion and pears and add to a bowl. Once your squash has cooled down a bit mince it and add it to the bowl.
  3. Cook your quinoa according to the package instructions - it usually takes 15 minutes tops.
  4. Add all the ingredients together, and serve chilled.
Bonus: This dish can be made the night before Thanksgiving since it's served cold.

Make this for your Thanksgiving table this year. Trust me, it will be a hit.


Rachel Cooks said... [Reply to comment]

Love this! I've never tried red quinoa but always keep my eye out for it.

amy @ fearless homemaker said... [Reply to comment]

This sounds just lovely. And re: venison, i've still never tried it. We actually have some venison sausage in our freezer from our neighbor, but I've yet to try it - I'm afraid it's going to be gamey or something. I need to get brave + try it!

Chung-Ah | Damn Delicious said... [Reply to comment]

Red quinoa is the best! I really need to try this soon! And I love that you compared Thanksgiving for food bloggers to the superbowl. That is so true!

Cassie | Bake Your Day said... [Reply to comment]

Amazing!! I adore quinoa and could probably eat it about every day. A perfect meal for everyday lunch.

Christin@FortMillSCLiving said... [Reply to comment]

The red quinoa is so pretty and I love that orange fabric you used in the picture!

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