This recipe is
*Vegan *Soy Free
and 100% Delicious
This is a beautiful dish to serve, especially if you are expecting any company with dietary restictions at your Thanksgiving meal. Quinoa is a complete protein so it is a great replacement to have for those who do not want eat meat. It is also a naturally gluten free grain, making this a perfect dish to satisfy almost anyone.
Ingredients:
2 Organic Acorn Squash
1 Tbsp Earth Balance (or butter for the non-vegans)
4-8 Tbsp Agave Nectar (or honey)
Sea Salt
1 cup uncooked Organic Quinoa, rinsed
2 cups Organic Vegetable Broth
2 Tbsp Lucini Italia Dark Cherry Balsamic
1/4 cup Organic Pecans
1/2 cup Organic Dried Cranberries
2 tsp Nutritional Yeast
2 Tbsp Organic Fresh Parsley
1 Tbsp Organic Chopped Scallions
Preheat Oven to 375
Cut squash in half length-wise
Cut the stem off of each squash
Remove the seeds and any fibrous, stringy parts
Spread earth balance or butter on the inside of each squash, drizzle 1-2 Tbsp of agave nectar and sprinkle with sea salt
Place squash cut-side up on a baking sheet and into the oven
Bake for 45- 50 minutes
In a saucepan bring 2 cups of broth and 1 cup quinoa to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed; about 12-15 minutes.
Remove quinoa from heat and mix in pecans, cranberries, balsamic vinegar, nutritional yeast, scallions, and fresh parsley. We have a great selection of vinegars and oils, including a variety of balsamic vinegar. In addition to the dark cherry vinegar we also carry a lovely fig infused balsamic as well.
Season generously with salt and pepper. Scoop quinoa mixture into each acorn squash half and serve.
Recipe and Post by Katie Palmer
Comments