quinoa, butternut squash, avocado timbale stacks
- 2 cups butternut squash, cubed
- 2 tsp coconut oil
- ½ tbs dried rosemary, crushed
- Sea Salt to taste
- Ground Black Pepper to taste
- 1 cup quinoa, soaked overnight and rinsed well
- 2 cups low sodium vegetable broth
- 1½ tbs lime juice
- 2½ tbs minced parsley
- 1 tsp minced fresh basil
- ¼ cup finely minced purple cabbage
- 1 large or 2 small avocados diced
- several handfuls of micro greens (optional)
- Preheat oven to 375 F and grease baking sheet with coconut oil.
- Toss cubed squash with coconut oil, rosemary, sea salt and pepper.
- Bake for 20 mins, stir then back for another 20 mins.
- While squash is roasting, cook quinoa in vegetable broth for 12 minutes or until soft and fluffy.
- Add to mixing bowl and mix in lime juice, parsley, basil and cabbage. Season with sea salt and pepper to taste. Set to side.
- Take an 8 ounce ramekin, grease lightly with coconut oil.
- Use one-third of the squash and pack in gently.
- Next add one-third of the diced avocado, then push one-one third of the quinoa mixture down into ramekin. Press down again.
- Gently flip the ramekin upside down onto a plate. Repeat for each bowl.
- Top each with generous portion of micro greens (Optional)
Recipe by So Chic Life at https://sochiclife.com/quinoa-butternut-squash-avocado-timbale-stacks/
3.5.3226