Protein hearty quinoa makes a perfect side dish or main meal when loaded with veggies and fruits. Delicious when added to roasted squash!
“Quinoa is gluten-free, high in fiber and a complete protein, meaning it has all nine amino acids. Quinoa also contains high amounts of lysine, manganese, magnesium, iron, copper and phosphorus. Due to quinoa being a complete protein, it is an excellent food choice for the gluten-free vegan.”-from celiac.com
1 large delicata or other squash, de-seeded and cut in half or in fours
pinch of thyme, salt and pepper
2 tsp maple syrup
1 cup quinoa, rinsed (Bob’s Red Mill)
2 cups water
1 apple diced into small pieces
1/3 cup dried cranberries
2 Tbsp olive oil
3 scallions diced
2 cups baby spinach
1/2 tsp thyme
1/2 tsp sage
2 cloves garlic diced
Preheat oven to 425 degrees
Puncture squash with a few holes from a fork, sprinkle with salt, pepper, thyme and drizzle with maple syrup. Roast squash until browned and very soft.
Add quinoa and water in a sauce pan and cook to a boil. Turn down heat to a simmer and cook until water is absorbed and quinoa spirals and “sprouted”.
In a heavy bottomed sauce pan heat olive oil, scallions and garlic until softened. Stir in spinach and cook on low heat until wilted. Add apples, cranberries, thyme and sage, stir well and cook for 2 minutes. Add to quinoa and stir well. Salt and pepper to taste.
Scoop quinoa into squash and serve immediately.