1tspsea saltkosher salt (omit for low sodium diet)
3tbspolive oil (extra virgin)
The prep for this recipe took a long time (about 45 minutes). Look for pre-prepped butternut squash to help speed things along. Note: You must use a casserole dish with a lid, or the quinoa will dry out and not cook properly. I used a mixture of red and tan quinoa in the photo.
Preheat the oven to 400°. Wash the vegetables and place them in a large mixing bowl as you prep them. Peel the squash, cut in half, remove the seeds and strings, and cut into a 1/2" dice.
Scrub the carrots and celery, remove the tops, and cut into a 1/2" dice.
Wash and then chop the tough kale stems. Finely mince the garlic and add half to this bowl along with the sprouted beans. Pour half the oil and spices over the vegetables and toss together.
Rinse and drain the quinoa.Spray a large casserole dish that has a lid. Add the drained quinoa, stock, and the rest of the oil, garlic, and spices and mix thoroughly. Pour the vegetables on top, put on the lid, and bake for 45 minutes. Check to see if the vegetables are done. (With my old oven, this dish took 75 minutes to cook.)
Top with Daiya mozzarella-style cheese shreds (if vegan) or 8 ounces crumbled organic goat cheese or feta cheese.
7 g fat
1 g saturated fat
4 g monounsaturated fat
1 g polyunsaturated fat
0 g trans fat
0 g cholesterol
468 mg sodium (187 mg sodium with salt omitted, use salt-free broth to reduce sodium further)