Acorn Squash Quinoa Breakfast Porridge

Authoradmin
DifficultyBeginner

<span style="font-family: Helvetica; font-size: 14px; -webkit-text-stroke: #000000;">This Acorn Squash Breakfast Quinoa is perfect for the morning bite or any time of day. </span><span style="font-family: Helvetica; font-size: 14px; -webkit-text-stroke: #000000;">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.</span>

Yields1 Serving
Prep Time5 minsCook Time1 hrTotal Time1 hr 5 mins
 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.

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

Directions

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.

Acorn Squash Quinoa Breakfast Porridge

~ Marla Meridith

Join the Conversation