Quinoa Stuffed Acorn Squash


A guest post from Katie:

I love fall and all the great harvest it brings! Squash soups, pumpkin breads and all the warm delicious meals! I made this really easy baked Squash for dinner and can appease vegetarians as well!

The sweet brown sugar melted into the squash as it bakes offsets the savory quinoa veggie mix you’ll stuff it with. There are a million things you could alter in this,so get creative!


1/2 cup of quinoa

1 red pepper

2 carrots

1 acorn squash halved

1 tbsp of organic brown sugar

1 tbsp of butter


Halve the squash and place in a pan at 400 degrees for one hour. I put a little bit of water in the pan so it doesn’t burn the outsides of the squash. About 1 inch of water is fine. Scoop out the insides and place a little bit of butter and brown sugar in each half.

Meanwhile cook 1/2 cup of qunoia as you normally would. I then sauteed some sweeter veggies to mix in. I chose a sweet red bell pepper, diced. And a few carrots shaved. Both are more savory than the squash, but still a tad sweet. After soft, mix in with quinoa.

Spoon mixture into the Acorn squash halves and serve!



Kale and Broccoli Quinoa


























A guest post from Holly:

I love eating this fresh, delicious and incredibly healthy food! We added kale, broccoli and red bell pepper, fresh from a recent Brewers Organics delivery. We made quinoa which is fast and easy, and a perfect summertime treat that can serve as a side dish with chicken, or on its own, with a great loaf of fresh bread.


1 cup quinoa

1 ½ cups water

2 cups broccoli florets

1 small bunch kale, cut into 2” narrow strips

1 red bell pepper, cut into 2” narrow strips

3 tablespoons olive oil

3 tablespoons lemon juice, or to taste

1 teaspoons sea salt

Place the water and the quinoa in a pot and bring to a boil. Once boiling, cover with a lid and bring to a low simmer and cook until all the water has evaporated and the quinoa is cooked. Fluff with a fork and let cool completely. Once the quinoa is cooled add in the rest of the ingredients. Combine the oil, lemon juice, and salt in a separate bowl. Add to quinoa salad mixture and mix well. Chill.

Quinoa and Kale Salad Recipe

Cold Quinoa and Kale Salad for summer!

As the heat rises, Ive been thinking a lot about fresh summer meals like cold salads – as well as a great recipe for the kale we received in our last Brewers Organics produce delivery.  Quinoa is a grain that is perfect in cold salads and is incredibly healthy.

kale quinoa

This is a quinoa salad that can be adjusted to suit the ingredients you have on hand, but this variation is not just healthy and fresh, but also a great partner to grilled food, tacos, and just about any meal that is looking for a refreshing companion.


Cooked Quinoa – see instructions below

1 Red bell pepper – diced

12 oz. Black Beans or Black Soy Beans, drained

12 oz. sweet corn, kernels, fresh or frozen

1 medium bunch Kale (or collards or spinach), trimmed, separated from stalk (discard stalks), and sliced very thin lengths of less than 1”

1 small Onion – diced

Olive Oil, 1 1/2 tbsp.

White Wine Vinegar, 1 1/2 tsp.

2-3 limes, juiced

1 tsp. salt

½ tsp. sugar

½ tsp black pepper

*1 ½ tsp. adobo seasoning can substitute the salt and pepper

*2 tbsp. coarsely chopped cilantro


Quinoa cooking instructions: add 1 cup quinoa to 1 ¼ cup of boiling water.  Cover, reduce heat and simmer for 12 minutes.  Let stand for 5 minutes and fluff. Place Kale in a steam basket and toss with 1 tbsp. olive oil, 1 tsp. white wine vinegar, ½ tsp. of salt, and ½ tsp. of sugar.  Place basket over simmering water, covered, for 15-20 minutes.  Combine corn and black beans in water and simmer for 15-20 minutes.  Once everything has cooked for this time and appears done drain the beans and corn and allow the quinoa, beans and corn, and kale time to cool to room temperature.  Once cooled combine these ingredients and add the red bell pepper, onion, ½ tsp. salt, ½ tsp. black pepper, ½ tbsp. olive oil, ½ tsp. white wine vinegar, and lime juice.  Combine everything and add or substitute optional ingredients as appropriate.

Quinoa is a very good foundation for cold salads.  And this recipe is a great foundation to build and adapt salads to suit your tastes or the nature of the food or even what you have on hand.

Quinoa with Artichoke and Parsley




A guest post from fitness blogger Ashley:
I hope all the dads out there had a wonderful Father’s day; especially my dad, step dad and brother who are all wonderful fathers and I am unbelievably grateful to have each of them in my life. 

There’s only one more shout out that is going to happen in this entry and that goes out to yet another superfood that is packed with a lot of awesome, the lovely quinoa. 

Contrary to what most think, quinoa is a seed, not a grain. It is actually in the same food family as swiss chard, spinach and beets.  One cup of quinoa contains 40 grams of carbs, 8 grams of protein and 3.5 grams of fat.  It also has 20 percent of our total daily value of fiber.  It is one of the few plant based food sources that has all eight essential amino acids as well as an adequate amount of protein. Sounds like a vegetarian’s dream food to me. 

I am a big fan of quinoa because although it is not a grain, it is a good substitute for rice because it has a similar taste, just a different texture.  It can be eaten cold mixed in with a salad or hot as a side dish with your favorite spices. 

One of my coworkers shared with me one of her top quinoa recipes that I would like to pass on to you.  Quinoa by itself is very simple to make so just tack on a few more ingredients and you have a full meal that tastes delicious and doesn’t take a lot of time or effort to prepare.

Quinoa with Artichoke and Parsley

1 tbsp. olive oil
1 c. onion, chopped
1/2 tsp. fresh thyme, chopped
1 can artichoke hearts, the recipe calls for frozen but I couldn’t find them anywhere so I used the canned ones.  Make sure to rinse the hearts to get rid of excess sodium.
1 c. low sodium chicken broth
1/2 c. quinoa, uncooked
1 c. fresh parsley, chopped 
1 1/2 tsp. fresh lemon juice
1/4 tsp. kosher salt. 
*I also added in frozen edamame to incorporate more veggies.

1. Saute onion and thyme in olive oil for five minutes until onions are tender.  Add the artichokes and edamame and saute for 2  more minutes.  Add broth and quinoa and bring to a simmer. 
2. Cook for 18 minutes or until liquid is completely absorbed. 
3. Remove from heat and stir in parsley,lemon juice and salt.  Serve warm or room temperature.  Enjoy the deliciousness.

Now if I could just figure out what to make with my yellow squash, arugula and mushrooms this week…well whatever I come up with, I’m sure it will give me something else to blog about. Happy quinoa making everyone.

Quinoa Salad



Quinoa has so many fantastic qualities and is so incredibly good for you! Easy to make, like rice, you just have to remember to rinse it thoroughly before cooking. I buy mine in bulk and it lasts quite a long time.

For this salad, I was craving to do something different with my quinoa rather than serving it as a side dish.  I remembered a delicious couscous salad I had once before. So voila, here’s a new option!  Like any salad, you can modify this with what you have available.



1/2 cup of cooked quinoa
3 ramps diced (I cooked these with the quinoa)
1/2 avocado
kale & green leaf lettuce
1/2 cut cucumber
1 egg

The bed of the salad is chopped kale, green leaf lettuce, chopped cucumbers and 1/2 diced avocado. When I cooked the quinoa, I cooked it with some ramps from my previous box to add some flavor and color. Lastly top with a sunny side egg that is a bit runny! The yolk acts as your dressing and adds a ton of flavor. Enjoy this protein rich salad!