Quinoa Chickpea Squash Bowls
One thing I enjoy throughout fall and winter are the comforting flavours of squash and pumpkin. A dish that my family and I love is a squash bowl filled with all the goodness your tastebuds can imagine. You can be as creative as you'd like with these bowls!
Yield: 2-3 servings
You will need:
-1 large acorn or kabocha squash (cut in half and seeds removed)
-1 cup uncooked quinoa
-2 cups water/vegetable broth
-1 cup cooked chickpeas
-1/2 cup chopped mushrooms
-1/2 cup chopped carrots
-1 chopped up green onion
-1/2 teaspoon turmeric
-1/2 teaspoon italian seasoning
-Any other vegetables you desire
Directions:
1. Place the squash cut side down in a casserole dish with half and inch of water and place in the oven at 400F for 1 hour (until the squash becomes soft enough to eat)
2. While the squash is cooking, place the quinoa and all the other ingredients in a pot over high heat on the stove
3. Once the pot ingredients come to a boil, reduce the heat to low and cover the pot with a lid for about 15 minutes (until all the moisture has been absorbed)
4. Once the quinoa is cooked, remove the pot from the heat and set aside for 10 minutes. Do not remove the lid of the pot.
5. After 10 minutes, fluff the quinoa with a fork and keep it covered until the squash is ready
6. Once the squash is ready, remove the casserole dish from the oven and remove any water in the dish. Flip the squash over so that the cut side is facing up. Brush the cut surface with a little coconut oil and sprinkle with some coconut sugar
7. Return the squash into the oven and broil the top for about 10-15 minutes on high
8. After the squash is done broiling, place the squash on a plate and fill the centre with the quinoa mixture
9. Enjoy this dish right away out of the oven, scooping out some of the squash with every bite of the quinoa mix. So creamy and dreamy!
You will need:
-1 large acorn or kabocha squash (cut in half and seeds removed)
-1 cup uncooked quinoa
-2 cups water/vegetable broth
-1 cup cooked chickpeas
-1/2 cup chopped mushrooms
-1/2 cup chopped carrots
-1 chopped up green onion
-1/2 teaspoon turmeric
-1/2 teaspoon italian seasoning
-Any other vegetables you desire
Directions:
1. Place the squash cut side down in a casserole dish with half and inch of water and place in the oven at 400F for 1 hour (until the squash becomes soft enough to eat)
2. While the squash is cooking, place the quinoa and all the other ingredients in a pot over high heat on the stove
3. Once the pot ingredients come to a boil, reduce the heat to low and cover the pot with a lid for about 15 minutes (until all the moisture has been absorbed)
4. Once the quinoa is cooked, remove the pot from the heat and set aside for 10 minutes. Do not remove the lid of the pot.
5. After 10 minutes, fluff the quinoa with a fork and keep it covered until the squash is ready
6. Once the squash is ready, remove the casserole dish from the oven and remove any water in the dish. Flip the squash over so that the cut side is facing up. Brush the cut surface with a little coconut oil and sprinkle with some coconut sugar
7. Return the squash into the oven and broil the top for about 10-15 minutes on high
8. After the squash is done broiling, place the squash on a plate and fill the centre with the quinoa mixture
9. Enjoy this dish right away out of the oven, scooping out some of the squash with every bite of the quinoa mix. So creamy and dreamy!
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