Tri-Color Quinoa Stuffed Squash
2 Cups Lundberg Family Farms Tri-Color Quinoa
2 2/3 Cups Vegetable Stock
3 Delicata Squash, cut in half longways
½ Cup Shallot, diced
1 Cup Chickpeas, roasted
1 Bunch Kale, stems removed, chiffonade and sautéed
10 Thyme Sprigs
2 Tbsp Olive Oil X 2
Cracked Black Pepper and Sea Salt, to taste
Parsley, coarsely chopped
In a medium saucepan, bring the quinoa and vegetable stock to a boil. Once boiling, reduce the heat to low and simmer for 17 minutes.
Set oven to 400 degrees. Slice and core out the delicata squash and add to baking sheet with olive oil. Add salt and pepper to taste. Drain can of chickpeas, add to another baking sheet with olive oil, thyme, salt and pepper to taste. Roast both for 25 minutes. Remove both baking sheets from oven and set aside. Remove thyme sprigs from roasted chickpeas.
Dice shallots. In a sauté pan, heat olive oil until shimmering. Add chiffonade of kale and shallots, cook for 5 minutes and set aside.
Combine quinoa, kale and chickpeas together in a large mixing bowl.
Take delicata boats and arrange on serving dish. Layer each slice with a 3/4 Cup of the quinoa mixture. Add coarsely chopped parsley on top.Download Printable Version
Serving Size: 1 cup
Amount Per Serving
Calories from Fat 11g
Total Fat 11g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrate 82g
Dietary Fiber 13g
Total Sugars 8g