| 11 | 60 | 205 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 8 |
| 1 small squash | Butternut squash (peeled, seeded, cut into cubes) |
| 3 tbsp | Extra virgin olive oil (divided) |
| 1 cup | Quinoa, cooked |
| 2 1/4 cup | Water |
| 1 tsp | Curry powder |
| 1/2 tsp | Cumin |
| 1 can (15oz) | Chickpeas, canned, drained (rinsed, optional) |
| 1 tbsp | Red wine vinegar |
| 1/4 cup | Pumpkin seeds (pepitas) |
| 1 pinch | Sea Salt |
| 1 dash | Black pepper |
1. Preheat the oven to 400 degrees.
2. Mix the squash with half the olive oil and season with salt and pepper. Toss to combine and spread onto a foil covered baking sheet. Bake for about 15 minutes, turn and bake for an additional 15 minutes until tender. Set aside.
3. While squash is cooking, combine quinoa, water, curry powder and cumin in a medium saucepan. Bring to a boil then reduce to a simmer, cover and cook until the liquid is absorbed, about 15 minutes.
4. Combine cooked quinoa with squash, chickpeas and pumpkin seeds. Season with red wine vinegar, remaining olive oil, sea salt and pepper and serve warm or cold.
Squash
is a power-packed veggie, it contains vitamins A, C and B6 and is high in fiber!
| Grain | 0.4 |
| Meat Alternative | 0.4 |
| Vegetables | 1.9 |
