Yield: 8 Servings | Time: 1 hour 15 minutes | Source: www.minimalistbaker.com
Veggies and Quinoa
- 3/4 cups rawquinoa
- 1Tbsp avocado or coconut oil
- 3cups shiitake mushrooms,sliced
- 2Tbsp coconut aminos or tamari
- 2cloves garlic, minced
- 2cups chopped kale
- 1/2cup chopped walnuts (or other nut)
- 1large butternut squash, halved lengthwise
- 1Tbsp avocado or melted coconut oil
- 2Tbsp coconut sugar
- 1/4tsp ground cinnamon
- Pinch of sea salt
- 1 cup balsamic vinegar (reduced down on stovetop)
- 2 medium cipollini onions or shallots, sautéed
- Preheat oven to 400 degrees and set out a baking sheet with parchment paper or grease a 9×13-inch baking dish.
- Prepare quinoa by adding quinoa and water to medium saucepan and bringing to a boil over high heat. Once boiling, reduce heat to a low simmer, cover, and cook for 18-20 minutes, or until fluffy and the water is absorbed. Remove lid and let cool completely (uncovered) on the stovetop.
- Halve the squash lengthwise (tip and stem). Scoop out seeds, then brush with oil and sprinkle with coconut sugar, cinnamon, and salt. Place cut-side downon a lined baking sheet or baking pan.
- Bake squash for 15 minutes, then flip the squash over to cut-side up. Bake for another 30-45 minutes or until a knife easily pierces the squash.
- In the meantime, prepare your balsamic reduction by adding balsamic vinegar to a small saucepan and bringing to a low boil over medium high heat. Once bubbling, reduce heat to a healthy simmer and cook for about 12-15 minutes. Set aside to cool. It will thicken as it cools.
- Once your quinoa is cooked and cooled, heat a large rimmed metal or cast iron skillet over medium heat. Add oil or water and quinoa. Sauté for 5-8 minutes, stirring occasionally, until slightly crispy and browned. Season with half the coconut aminos for flavor. Then remove from skillet and set aside.
- To the still hot skillet add the mushrooms and the other half of the coconut aminos. Sauté for 2-3 minutes, or until browned and reduced in size. Then add garlic and kale and walnuts (optional) and sauté for another 1-2 minutes. Add quinoa back to the pan and toss to coat (see photo). Set aside.
- Once your squash is roasted, place cut-side up on the baking sheet or dish and fill to the brim with quinoa filling. Then place back in the oven to roast another 5 minutes.