butternut squash, unpeeled and cut into 1/2 inch cubes
organic coconut sugar
red and green pepper, red onion diced
curly kale, spinach
fresh coriander, mint and basil chopped
salt and pepper, to taste
toasted mixed seeds, optional
Prepare the quinoa and according to package instructions, substituting chicken or vegetable broth for the liquid called for in the instructions and adding the bay leaf to the pot with the liquid prior to cooking. Discard the bay leaf after cooking.
Preheat oven to 180 degrees C and adjust rack to middle position on grill setting
Toss squash, peppers and onions with olive oil, coconut sugar, and salt. Spread the pieces evenly in a baking dish and grill for 30 minutes, until edges are golden brown. Remove from oven and set aside.
Meanwhile, in a skillet or sauté pan add quinoa, rice and stock cook until al dente. Add the kale and spinach at the end. Cover so they can get wilted.
In a large bowl or pan combine the cooked quinoa, vegetables from the sauté pan, fresh mint, basil and coriander. Stir until combined. Season to taste with salt and pepper.
Just before serving, add toasted mixed seeds if desired. Homemade Hummus goes a treat with this!