Mixed Tricolored Quinoa 'n Squash
Recipe type: Entree
  • 1 medium acorn squash (butternut is okay also)
  • 2 cups tri colored (preferred) quinoa, soaked overnight and rinsed well
  • 4 cups of water
  • 1 Tbs. coconut oil
  • ½ cup yellow onion, diced
  • 1 clove garlic, minced
  • ¾ cup zucchini, sliced and halved (half moon shape)
  • 1 Tbs. raw apple cider vinegar
  • 3 Tbs. tamari
  • Sea salt, to taste (optional)
  • Cayenne pepper, to taste (optional)
  1. Preheat oven to 375 degrees. Cut a couple slits into the squash and bake whole. Bake the squash on baking dish for 1 hour or until very soft. Yup that’s right you’re going to bake it whole! (SO much easier. Save your arms for yoga).
  2. Meanwhile rinse the quinoa very well. Heat the 4 cups of water in the pot and cook the quinoa, for about 14 minutes or until cooked through. Fluff with a fork and move into a mixing bowl. When squash is finished, deseed, skin and cut into squares (this should be easy as it will be very soft).
  3. In a pot (you can use the same one) heat coconut oil over medium heat.
  4. Start to cook the onion for a few moments till translucent. Add garlic and cook for another moment. Next add zucchini and cook for two more minutes. Add the quinoa, squash, raw apple cider vinegar and tamari into the pot and mix well. Keep mixing until squash “melts” into the quinoa because it is so soft. Season with salt and cayenne to taste. Serve immediately. Enjoy!
Recipe by Solluna by Kimberly Snyder at https://mysolluna.com/2014/12/10/new-recipe-mixed-tri-colored-quinoa-squash