Home alone on Saturday morning after 6 days of traveling, I was anxious to go grocery shopping to make myself a nourishing gluten free lunch. Since I was cooking just for myself, I could make something that Allen doesn't like--it had to be butternut squash and kale. This is the end of February, after all, and there is not much fresh happening out there. However, winter squashes and brassicas are still great this time of year and they are two of my favorites vegetable groups.
Slice the ribs from the kale and cube the squash in roughly 3/4 inch cubes. Sautee them together over medium heat in 1 teaspoon of grapeseed oil with a handful of chopped onions. To serve 4, use 3 cups of cubed squash and 8 or 9 ribs of kale. When the squash is still firm, add 1/2 teaspoon of salt, sage, and dried orange peel, and 1/4 teaspoon of lemon pepper. When the squash and stems are nearly done, add another half of an onion cut in rings, the leaves of the kale, and 2 tablespoons of rice vinegar and cook this covered just until the kale leaves turn bright green.
Meanwhile, I was cooking a combination of brown rice and quinoa. To cook these grains together, start the rice ahead of the quinoa: Bring 2 cups of broth to boil and add 1/2 cup of short grain brown rice and reduce the heat to simmer and cover the pan. After 7 minutes, add 1/2 cup of rinsed quinoa to the rice, cover the pan again with a tight fitting lid and put it on the lowest heat until the liquid is absorbed. This combination is really good if you use mushroom broth for the liquid.
Serve the lunch in a flat bowl with 1 cup of the vegetables alongside 1 cup of the grains. Garnish the grains with a few sprinkles of black sesame gomasio, or toasted sesame seeds. A few slices of organic red pepper add another nice flavor. Drizzle 1 tablespoon of my famous white sauce over the cooked foods and enjoy!