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)
  1. Preheat oven to 375 F and grease baking sheet with coconut oil.
  2. Toss cubed squash with coconut oil, rosemary, sea salt and pepper.
  3. Bake for 20 mins, stir then back for another 20 mins.
  4. While squash is roasting, cook quinoa in vegetable broth for 12 minutes or until soft and fluffy.
  5. Add to mixing bowl and mix in lime juice, parsley, basil and cabbage. Season with sea salt and pepper to taste. Set to side.
Assemble Timables
  1. Take an 8 ounce ramekin, grease lightly with coconut oil.
  2. Use one-third of the squash and pack in gently.
  3. Next add one-third of the diced avocado, then push one-one third of the quinoa mixture down into ramekin. Press down again.
  4. Gently flip the ramekin upside down onto a plate. Repeat for each bowl.
  5. Top each with generous portion of micro greens (Optional)
Recipe by So Chic Life at https://www.sochiclife.com/quinoa-butternut-squash-avocado-timbale-stacks/