Quinoa is one of those things that I know we should eat more, but we tried like a year ago and NO ONE liked.
I made a few changes to how I cook it this year and we all actually like it now (Maddi LOVES it).
I decided to throw a few of their favorite things together into one recipe and then wasn’t creative enough to come up with a cool name (so if you think of one please let me know) so you just get Black Beans, Roasted Butternut Squash and Quinoa Recipe.
I’ve discovered the secret to cooking quinoa is to use stock instead of water! Brilliant, right?
I’ve made it with both chicken and beef stock and we all liked it a MILLION times better than just with water. I cook mine in my rice cooker which is a set it and forget it way to cook. If you don’t have one…just follow the directions on the package.
Black Beans, Roasted Butternut Squash & Quinoa Recipe
Just cut them into bite sized chunks, put a little olive oil and sea salt on them and shove them in the oven at 425°F for around 20 minutes (depending on the veggie) or until they start to brown and crisp up.
Follow my Gluten Free Pinterest board for more meal ideas…