What to do with that leftover quinoa you ask?? How about a gluten-free, protein rich winter meal full of vitamin A, fiber, & healthy fats? Serve with sauteed greens, or a dark leafy salad for a perfect vegetarian meal.
3 acorn squash cut in half, seeds removed
1 Tbsp melted coconut oil
1 Tbsp raw honey
sea salt to taste
4 Tbsp melted coconut oil
1 yellow onion, chopped
3 organic celery stalks, chopped
2 cups cooked quinoa
2 tsp fresh cilantro
⅓ cup pecans, chopped
¼ cup goji berries
ground pepper and sea salt to taste
Preheat oven to 450 and adjust rack to middle position. Place squash cut side up on baking sheet. Combine coconut oil and honey and brush onto squash using a pastry brush. Season with sea salt. Bake 25 minutes.
Meanwhile, melt the 4 Tbsp coconut oil in large saute pan and swirl to coat. Add onion & celery then cook, stirring frequently for 5-6 min. Stir in quinoa and cook for 3-4 min until hot. Stir in remaining ingredients. Spoon filling into squash and roast 20 more minutes. Serve.
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