Quinoa Squash Coffins by Alter Eco Foods
Ingredients:
1 CUP ALTER ECO BLACK QUINOA
2 MEDIUM DELICATA SQUASH
1 LARGE ORANGE BELL PEPPER
1 POMEGRANATE
¾ CUP CHOPPED PECANS
SALT & PEPPER
½ TSP NUTMEG
1 TSP OLIVE OIL
HONEY
Preperation:
1) CUT: squash in half lengthwise. Scoop out and discard seeds. On each half, brush 1 tsp olive oil and sprinkle with salt and pepper. Roast cut side down on baking sheet at 375 degrees for 35 minutes
Cut off top to scoop out and discard seeds. Carve with knife.
2) COOK: quinoa in rice cooker or pot with ¾ cup veggie stock, ¾ cup water
3)MIX: Add about ½ seeds from 1 pomegranate, pecans, OLIVE OIL, salt, pepper and nutmeg to quinoa mixture
4)STUFF: Spoon quinoa mixture into center of roasted squash halves and inside bell pepper. Drizzle with Honey and serve
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