Acorn Squash with Quinoa and Apple - Vegan and Gluten Free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegan, Gluten Free, Paleo
Serves: 4
Ingredients
  • 1 acorn squash, seeded and cut into small cubes (leave the skin on)
  • ¼ cup olive oil - divided
  • 1 teaspoon salt - divided
  • ½ teaspoon pepper - divided
  • 1 cup uncooked quinoa - prepared according to package instructions (I used vegetable broth instead of water to cook mine, it just adds a little more flavor)
  • 1 apple - cored and diced small
  • ½ cup scallions - minced
  • ¼ cup parsley - minced
  • ¼ cup lemon juice
  • ⅓ cup chopped walnuts - toasted (optional if making paleo)
Instructions
  1. Read the entire recipe before starting.
  2. Preheat oven to 400 and line a baking sheet with foil.
  3. Place acorn cubes in a resealable plastic bag and coat with half of the olive oil, salt and pepper (2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper.) Seal bag and massage to combine.
  4. Lay out the squash on foiled lined baking sheet and bake for 25 minutes or until softened.
  5. Since the squash will be softer at this time, if you need to make the pieces smaller, you can easily do that now.
  6. While squash is baking, combine cooked quinoa, diced apple, scallions and parsley in a large bowl.
  7. Toast walnuts in a dry pan for 4-5 minutes over medium heat or until they smell toasted. Add to bowl with quinoa.
  8. Add cooked squash to the quinoa and dress with lemon juice, remaining olive oil, salt and pepper (2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper.) Toss well and season with additional salt or pepper if needed.
Recipe by at http://theorganicrabbit.com/acorn-squash-quinoa-apple/