Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa (+ vegetable stock, optional)
  • 1 tablespoon curry powder
  • 1/2 tablespoon packed brown sugar
  • 1/4 teaspoon cayenne pepper (for mild spice)
  • 2 cups peeled, cubed butternut squash
  • 2 teaspoons olive oil
  • 1 teaspoon white sugar
  • 1/4 teaspoon cinnamon
  • 1 bunch fresh cilantro
  • 1 cup fresh spinach
  • 1/4 cup toasted pecan pieces

Instruction

  • Cook quinoa according to directions, using vegetable stock for half of the water (optional) and adding 2 teaspoons curry and brown sugar to the pot before cooking.
  • Coat squash with olive oil, white sugar, cinnamon, 1 teaspoon curry, and salt to taste. Roast in a 400 degree oven or in skillet until golden brown and fork-tender.
  • Add squash, cilantro and spinach to the cooked quinoa and toss gently to combine. Top each bowl with pecans and white bean hummus.