comment 0

Crumbs: Roasted Acorn Squash + Veggie Medley

{What you need}:

  • 1 cup water
  • 1 cup red quinoa
  • 1 package cherry tomatoes
  • 1/2 acorn squash
  • 2 cups fresh curly-leaf kale
  • 1 cup chickpeas
  • 1.5 cups sliced bell peppers and onions, mixed

{What you do}:

  • Preheat oven to 400 degrees. Once preheated, place half acorn squash on cooking sheet- drizzle with olive oil and sprinkle pepper, garlic, red pepper, and salt. Cook for 30 minutes- squash should be soft on the inside.
  • Bring the water to a boil, then add quinoa with a dash of salt. Cook, covered, until water is absorbed and quinoa has become bulbous and soft. Occasionally stir to avoid burning.
  • On another cooking sheet (covered with foil)- broil kale, cherry tomatoes, chickpeas, peppers and onions with a little bit of olive oil and spices used on squash.
  • Once vegetable and kale have a little crisp, add to quinoa and sliced acorn squash.
  • Enjoy!
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