Ingredients
- 2 tablespoons olive oil
- 1 cup peeled organic butternut squash, coarsely chopped
- 2/3 cup organic red bell pepper, chopped
- 1/2 cup sweet organic onion, finely diced
- 1 1/2 teaspoons seeded organic jalapeño pepper, finely diced
- 1 organic garlic clove, minced
- 1 1/3 cups organic chicken stock or bone broth
- 1 cup sprouted organic quinoa, uncooked
- 1/2 teaspoon sea salt
- 2 tablespoons organic green onion, thinly sliced
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Instructions
- Heat oil in a large saucepan over medium-high heat. Add squash and next 4 ingredients. Saute about 5 minutes.
- Stir in broth, quinoa, and salt. Bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed.
- Sprinkle the quinoa mixture with thinly sliced green onions and serve warm.
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