This easy recipe is a great way to add more fiber rich squash and protein packed quinoa into your diet! I use Kirkland (Costco brand) quinoa and sprouted pumpkin seeds. I highly recommend getting a rice cooker for easy quinoa and rice making. Aroma is a $17 rice cooker from Wal-Mart.
Ingredients:
1 medium butternut squash
1 tsp olive or avocado oil (I haven't tried it without oil.)
2 tsp maple syrup
1 tsp brown sugar
1 tsp cinnamon
2 rice cooker scoops of quinoa
1-2 handfuls of pumpkin seeds
1-2 handfuls of cranberries
Chopped green onions for garnish (optional)
Preheat over to 375.
Cut the squash in half and scoop out the seeds.
Place the sides of the squash face up on a baking sheet.
Brush the handle tops of the squash with 1 tsp oil and sprinkle with cinnamon and brown sugar.
Fill the bowls of the squash with 1 tsp of maple syrup or 1 tsp brown sugar.
Roast in the over for 50-65 minutes until fork tender.
Cook quinoa, pumpkin seeds and cranberries in a rice cooker or on the stove top. Follow stove top directions for cooking. For a rice cooker: 2 scoops quinoa with 1 scoop water.
After the squash and quinoa are done cooking, add the quinoa medley to the squash bowls..
Add extra cinnamon on top of the squash and quinoa.
Add a side dish of quinoa as well.
Garnish the quinoa with green onions (optional).
ENJOY!
11 янв 2021
