Anyway, quinoa cooking and casserole dish prepped, I try to
open the vodka sauce. I’m telling you, I tried. I banged the top against the
counter. I used those grippy things. Ran the lid under hot water. It
would.not.open. I think that was the universe telling me to give.it.up.
Either way, I recommend pre-roasting the butternut squash and
then tossing the quinoa and vegetables together to bake. You can do that on the
stove-top like this
recipe, or oven-roast like this. Either
way should take you about 15 minutes.
Ingredients
- 2 tablespoons olive oil
- 6 cups cubed butternut squash
- 1 cup uncooked quinoa + 2 cups water (3 cups cooked)
- 2 cups corn
- 1 15 oz can black beans (a little more than a cup), drained and rinsed
- 1 tablespoon cumin
- 1 lime , juiced
- salt and pepper , to taste
- 1 tomato (chopped)
- 1 avocado (diced)
- 2 cups cheddar cheese (non-dairy cheese if vegan)
- Salsa or hot sauce (optional, for serving)
Instructions
- Preheat oven to 400°F.
- Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes, further instructions can be found here) or on the stovetop (medium-high heat until soft, about 10-12 minutes like in this recipe).
- ...............................................................................................
- ........................................................................................................
full recipe : www.trialandeater.com
