Quinoa, also known as the “Mother Grain”, is an ancient seed grain, grown in South America (mainly Peru and Bolivia), and has been sustainably farmed for 7,000 years. It has a mild, nutty flavor, mixing well with greens and hearty vegetables. It is also a complete protein, aiding tissue repair and growth. Mixing this “mother grain” with the vitamin packed/ detoxifying power of parsley, and winter squash (known for supporting healthy hearts and bones) creates the perfect winter meal.
Make it for the whole family, a potluck, or for yourself.
Cheers to a full belly and a happy heart!
1 butternut squash, deseeded and cubbed (or any other winter squash varieties)
1 cup quinoa
1 bunch parsley
1/4 cup pumpkin seeds
1/4 cup flax seed
1/4 cup sunflower seeds
1/4 cup sun dried tomatoes (chopped)
2 tbsp. italian seasoning
1 tsp. salt
1 tsp. turmeric
1/2 tsp. black pepper
1/2 tsp. cayenne (optional)
Roast winter squash by setting the oven to 400 degrees Fahrenheit. Place deseeded and cubed winter squash on a greased baking pan (olive or coconut oil works great). Bake for 20 minutes, stir, then bake another 20 minutes until soft with some browning.
While the squash is cooking…
In a large sauce pan, add 2 cups water, seasonings (Italian, turmeric, pepper, and salt), and 1 cup quinoa. Bring to a boil. Once boiling, turn to low and cover. Simmer for 15 minutes.
While quinoa is simmering…
Chop parsley and sun dried tomatoes. Mix seeds.
Once the quinoa is cooked and squash is roasted, mix all ingredients in a large bowl. Serve immediately or store for up to 10 days.
Dinner is Served!
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