Roasted Butternut Squash and Apple Quinoa

roasted_butternut_quinoa

Roasted Butternut Squash and Apple Quinoa

 
One small butternut squash, peeled, seeded and cut into bite size chunks (approximately 24-30 oz.) Pumpkin squash can be used as a substitute.
1 large granny smith apple, peeled, cored and cut into bite size chunks
1 large sweet onion, peeled and cut into small chunks
2 - 3 garlic cloves, peeled and cut into small chunks
1 - 2 tablespoons avocado oil (or other oil with a smoking point higher than 375 degrees)
½ teaspoon kosher salt
1/8 – ¼ teaspoon chili powder (gluten-free)
2 cups organic tri-color quinoa, cooked
¼ cup dried cranberries
½ cup pecan pieces, lightly toasted

Preheat oven to 375 degrees.
Toss prepared squash (or pumpkin), onions and garlic cloves with the oil and spread on a baking sheet lined with parchment paper. Sprinkle salt and chili powder over the vegetable mixture.
Bake for approximately 30-40 minutes stirring the vegetables every 10 minutes until the vegetables are tender and beginning to caramelize around the edges.
While the vegetables are roasting, toast the pecan pieces in a dry pan until fragrant and then set aside. Cook quinoa according to the package directions rinsing the dry quinoa thoroughly before cooking.
When vegetables and quinoa are both finished, toss together with toasted pecans and the dried cranberries. Season to taste with salt and pepper.

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