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Categories:Viewed: 38 - Published at: 2 years ago
Ingredients
- 1 whole Delicata Squash
- 1/4 cups Quinoa
- 1/2 cups Water
- 1/2 cups Cooked Black Beans
- 1/2 cups Fresh Or Frozen Corn
- 1/2 cups Green Bell Pepper, Chopped (or Substitute Snap Peas)
- 1/2 cups Cherry Or Plum Tomatoes, Quartered
- 2 Tablespoons Minced Red Onion
- 1/2 cups Cilantro Leaves, Loosely Packed
- 1 whole Lemon, Juiced
- 1/2 teaspoons Chili Powder
- 1/4 teaspoons Salt
Method
- Preheat your oven to 400°.
- Sliced the squash in half and remove the seeds.
- Sprinkle the squash halves with salt, pepper and olive oil.
- Roast for 20-30 minutes or until soft.
- While the squash is cooking, put the water and quinoa into a small pot and bring to a boil.
- When the water boils, turn the heat down to low and cover.
- Cook until all the water is absorbed, approximately 10 minutes.
- While the quinoa is cooking, mix together the beans, corn, peppers, bell pepper (or peas), tomatoes and onion.
- When the quinoa is done, dump the the veggies on top of the quinoa and cover.
- When the squash is done, remove it from the oven and let it cool.
- Juice the lemon and chop the cilantro and mix it into the quinoa and veggies.
- Stir in the chili powder and salt.
- Fill the squash with the veggies and quinoa.
- The recipe made a little bit more salad then would fit in the squash, so I just dumped it over the top because that salad is seriously good!
