Light, fluffy quinoa is combined with roasted kabocha squash, pomegranate seeds, fresh herbs, crunchy pistachio seeds and a sweet maple dressing. Gluten Free. Vegan.
1mediumkabochapeeled and cut into cubes (about 2lbs)
½tablespoonolive oil
3tablespoonmaple syrup
½teaspoonSea Salt
¼teaspoonGround Pepper
1cuopquinoa
2cupsvegetable broth
½cuppomegranate seeds
½cuppistachios
⅓cupitalian parsleychopped
⅓cupScallionschopped
salt & pepperto taste
1batchmaple roasted kabocha squash
Instructions
For The Kabocha Squash
Preheat oven to 425° F. Scatter the cubed squash on a large baking sheet and toss it with all of the ingredients until well-coated. Roast for 20 minutes, flip the pieces over with a spatula, and continue to roast for another 10-15 minutes, until the squash is soft and slightly browned with some caramelized spots.
For The Quinoa
While the squash is cooking, add the quinoa and vegetable stock to a pot. Bring the mixture to a boil. Turn down the heat to low and cover the pan; cook for 15-20 minutes, or until the quinoa has absorbed all of the liquid. Take the pan off the heat and allow the quinoa to rest for 5 minutes covered. Fluff with a fork.
When squash is done, add to the pot with the quinoa and then add in pomerganate seeds, pistachios, herbs, salt & pepper. Gently toss. Enjoy right awar or divide into individual containers.
Notes
Nutrition for 1 out of 6 servings:5g Protein | 46g Carbs | 8g Fat | 267 Calories