RECIPE REMIX-Red Quinoa, Black Bean Corn, Squash Bowl

The best part about cooking for me is not always the original recipe, it is about the remix I create with the leftovers.  When I was a teenager the remix to my favorite R&B songs were often better than the original songs.  “Collabo” was the termed used to describe collaborations between artists, like Mary J. Blige and Method Man in the song You’re All I Need To Get By!  Haha, I’m dating myself.  Hey Now!  My point is that the collabos were genius because no one expected those musical artists to work together,  but when they did it was music magic! 

It’s the same with cooking using leftovers!  On Friday I shared a recipe for a delicious red quinoa, black bean corn salad.  The leftovers of this salad has been inspiration for another recipe.  My cooking philosophy is that nothing should be wasted.  Leftovers are an invitation to create a genius collabo!  Collabo will be my go-to term to describe the remixes that I am inspired to create. 

Some of the leftovers from the salad inspired an easy, delicious and nutritious recipe.  I created a collabo between some of the leftover salad and small squash (feel free to choose your own squash).  The leftovers became a stuffing for a squash bowl. 

Instructions:

  1. Cut the small squash in half and massage it with 1/2 teaspoon of olive oil, dash of cayenne pepper and 1/2 teaspoon of garlic powder (you can add salt if you’d like). 
  2. Line a cookie sheet with parchment paper and bake the squash at 400F for approximately 35-45 minutes.  Use a fork to check if the squash is finished cooking.
  3. Add your warmed up leftover red quinoa salad, a tablespoon of vegan sour cream, sprinkle of smoked paprika and serve. 

Be Well, Stay Well!

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