Plated: Quinoa Grits with Squash

After last Sunday’s homerun with the Peanut Chicken Curry, I was looking forward to making my next meal from Plated. The opportunity came up last night, and I made the Quinoa Grits with Squash. Here’s their reference picture. Sorry that I don’t have as many pictures as I did for the other dish, but my camera was at work and my phone battery had died. And I was too hungry to wait for it to charge so I could take pictures as I went. 🙂

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The recipe is slated to take 25-35 minutes to make, and it took me 30 minutes. So, again, they were spot-on as far as cook times go. The only thing I would do differently with this recipe would be to either reduce the temperature of the oven or the bake time for the squash. And probably try to stir them around a bit halfway through. My squash got a little burnt on the bottom.

I also ended up cooking the quinoa a little longer than what they had specified, as it was supposed to be cooked until “tender” and never seemed to get to that point. But I got it to be acceptably cooked and went on from there.

Grits.

I’m not really a big fan of grits. But I’m willing to give it a try. As soon as I was done, I put half of the meal in a container to take to work today for lunch. Which worked out perfectly, since it’s a vegetarian dish and today’s (No Meat) Friday!

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This is how mine turned out. Not too bad. And taste for this one? It was okay. It was slightly on the bland side. Were I to make it again, I would add a little more cheese and seasoning to the grits, and perhaps more sumac on the squash, as that flavor didn’t stand out as much as I thought it would.

Lunch today, even reheated, was also good. And both meals were filling.

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