Quick and easy, a dinner in itself or serve as a side dish.
Serves 2-4
Preheat the oven to 400F (200C)
2 organic acorn squash, cut in half and seeded
10 ounces (285 g) frozen organic spinach, thawed and squeezed dry
3/4 cup (95 g) chopped grilled organic peppers
1/3 cup (45 g) chopped grilled organic onions
3/4 cup (95 g) (dairy-free) feta cheese
1/2 cup (65 g) cooked quinoa (It is gluten-free.)
2 Tbs. (30 ml) balsamic vinegar
few herb leaves of your choice
Quechua numbers:
huk 1. Roast squash, cut side down on a greased or parchment paper baking sheet.
iskay 2. Bake for 20 minutes.
kimsa 3. Spread vegetables on sheet alongside the squash.
tawa 4. Roast until squash is tender and vegetables are hot, about 10 minutes.
pichqa 5. In a bowl, mix remaining ingredients with spinach, peppers, and onions.
suqta 6. Spoon into each half-squash. Add a few herb leaves on top.
Try some of our other quinoa and/or squash recipes.
Try some of our other quinoa and/or squash recipes.
