1/2 medium butternut squash, peeled, diced 1 cup tricolor quinoa (or red, or white quinoa) 1 medium yellow onion, minced 2 garlic gloves, minced 1X1 inch fresh ginger, peeled, minced 1 ts curry powder 1/2 ts ground turmeric 4 oz baby spinach, cut in thin stripes 1 lime 1/2 cup pumpkin seeds Olive oil Salt, black pepper to taste Servings: 6 Preparation time: 15 min Cooking time: 25 min Directions: - Preheat the oven to 350F. - Toss butternut squash cubes with salt, pepper, and 1-2 Tbs olive oil. - Arrange them on a baking sheet and roast for 20-25 minutes until tender. - Meanwhile, in a medium pot, add quinoa, 1 1/2 cup water and some salt and let it boil, then cover with a lid and simmer until quinoa is ready and all liquid evaporates. - In a medium skillet, heat 1 Tbs of olive oil and saute the onion, garlic, and ginger for 10 minutes (add a few drops of water to prevent burning, if needed). - Add spices, mix and cook for 5 more minutes. - Transfer the onion mixture to the cooked quinoa and mix well. - Place roasted butternut squash, spinach, curried quinoa in a salad bowl, add juice of one lime, 1 Tbs of olive oil and adjust seasonings. - Sprinkle with pumpkin seeds.
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