Dinner should be the lightest meal of the day, given that we will be spending the next eight hours or so sleeping. Both quinoa and squash are hearty, filling and super nutritious. Give this recipe a try one night; it’s easy to make and delicious. Feel free to change it up, add your own variations and enjoy a great meal that will leave you feeling energized and nourished.
1 cup quinoa
1/2 butternut squash
2 tbsp udo’s oil
dash of raw goat cheese
dash of sea or pink salt
- Heat oven to 400 degrees and cut the squash in half. Take out all the seeds and bake face down for 40 minutes.
- Bring 2 and a half cups of water to boil and add the quinoa. Cook for 10 minutes in boiling water, cover, lower the heat and continue cooking for another 15 minutes. When the quinoa is soft and fluffy, take off heat and cool down for a few minutes.
- Cut the cooked squash unto 1 inch squares and add to the quinoa, mixing in Udo’s oil, salt and garnish with goat cheese.