Coconut Quinoa with Caramelized Butternut Squash, Snow Peas and Coconut Sunflower Seed Clusters

Print the recipe here.

For the butternut squash:

1 small butternut squash peeled, seeded, and cubed

1 Tbs coconut oil

1 tsp coconut aminos

salt and pepper to taste

For the clusters;

1/4 cup coconut nectar 

1 Tbs coconut oil

1 cup shredded coconut

1 cup sunflower seeds

For the quinoa:

1 cup of quinoa rinsed and drained

1- 13.5 ounce can of coconut milk

For the dressing:

2 Tbs lime juice

1 Tbs seasoned rice wine vinegar 

1 Tbs olive oil

6 oz snow peas

The Method:

• Preheat the oven to 350 degrees.

• whisk together the coconut oil and the coconut aminos.

• Toss the cubed butternut squash in the mixture to coat.

• Add salt and pepper to taste.

• Place on a sheet pan that has parchment paper or a Silpat and roast until caramelized, about 20 minutes.

• While the butternut squash is cooking, make the sunflower coconut crunch.

• Mix together 1/4 cup coconut nectar and 1 Tbs coconut oil.

• Fold in sunflower seeds and shredded coconut.

• Spread the mixture on another parchment or silpat-lined baking sheet and place in the oven for 7 minutes or until toasted.

• Remove from oven and let cool to become crispy, then break it up into a crumble.

• Next, cook the rinsed quinoa in the coconut milk until the milk is absorbed.

• Whisk the lime juice and the vinegar into the olive oil and set aside.

• Once the butternut squash is cooked and the crunch is cooled,

• Fold the squash into the quinoa, add the snow peas, toss with the dressing.

• Finish with the crumble.

• Eat mindfully and enjoy.

  Print the recipe here.