AuthoradminThis Acorn Squash Breakfast Quinoa is perfect for the morning bite or any time of day. It’s a nice alternative to oatmeal. This Quinoa dish is full of health and flavor, takes hardly any effort to cook and happily accepts all kinds of sweet and savory pairings.
1 Acorn Squash (you will use 1 cup diced)
1/2 cup dry Quinoa
1/2 cup Water
1/2 cup [light unsweetened Coconut Milk
pinch of Sea Salt
1/4 cup roasted Sunflower Seeds
1/4 cup chopped Nuts (Pecans or Walnuts are my favorites)
1 tablespoon Ghee or Butter
2 tablespoons Virgin Coconut Oil
1 tablespoon Maple Syrup (sweeten to taste)
1/4 cup dried Figs, diced
1/4 cup Raisins
1 cup diced Apple
1
'--Acorn Squash
2
Preheat oven to 425 degrees F with the rack in the middle. Pierce acorn squash several times with a sharp knife. Bake it for about 45 minutes or until soft and cooked through. Let cool a bit. Cut in half, scoop out seeds. Dice flesh into small pieces.
Quinoa
3
Combine quinoa with water and coconut milk. Bring to a boil, cover and simmer until all of the liquid is absorbed (about 20 minutes.) Stir in the rest of the ingredients and serve hot.
CategoryBreakfast & Brunch, Courses, Diets, Gluten Free, Main Ingredients, Quinoa, SquashCuisineAmericanCooking MethodBaking, Simmer
Ingredients
1 Acorn Squash (you will use 1 cup diced)
1/2 cup dry Quinoa
1/2 cup Water
1/2 cup [light unsweetened Coconut Milk
pinch of Sea Salt
1/4 cup roasted Sunflower Seeds
1/4 cup chopped Nuts (Pecans or Walnuts are my favorites)
1 tablespoon Ghee or Butter
2 tablespoons Virgin Coconut Oil
1 tablespoon Maple Syrup (sweeten to taste)
1/4 cup dried Figs, diced
1/4 cup Raisins
1 cup diced Apple
