EASY BUTTERNUT SQUASH RECIPE WITH LENTIL AND QUINOA Roasted butternut squash with lentils and quinoa. The finest fall salad or small plate! Packed with flavors from roasted radicchio, green onions, garlic and warm earthy spices like cumin and cinnamon. Delicious! Vegan. INGREDIENTS 1 cup quinoa, cooked 1 cup small brown lentils, cooked or steamed ½ butternut squash, seeded, peeled, chopped into ½ cubes 2 green onions, washed, dried, halved ¼ head radicchio lettuce 4 fresh garlic cloves 1 tsp cumin, divided 1 tsp ground cinnamon, divided ½ tsp hot paprika ⅓ cup slivered almonds, toasted or browned stove-top ½ lime, juice of Olive oil INSTRUCTIONS Preheat oven to 425F. Prepare ingredients as indicated above. Place cubed butternut squash, green onions, radicchio and garlic on a large oiled baking sheet. Sprinkle with salt, ½ tsp cumin, ½ tsp cinnamon, ½ tsp hot paprika. Drizzle with olive oil. Roast in 425F heated-oven for 15 minutes or until tender and browned. Toss vegetables once midway through roasting. When ready, remove from oven and let slightly cool. Chop roasted radicchio with green onions and garlic. Combine cooked quinoa and lentils. Season with salt, remaining cumin and cinnamon. To that, add roasted butternut squash and the chopped mixture of radicchio, green onion and garlic. Toss to combine. Add lime juice and toss everything together again. Finally mix in slivered almond.
Posted on: Wed, 07 Jan 2015 01:30:01 +0000
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