I’m ready! So hot all summer! Usually I say “in Miami”. But it was so hot everywhere! I started craving butternut squash about a week ago and I wanted to make this amazing looking vegan pasta dish with handmade gluten free pasta stuffed with cashew based “cheese” and squash (sounds amazing, right?!) But my meat & gluten loving husband didn’t like the idea…
So! Quinoa with pomegranate and butternut squash! Served with cáprese sandwiches!
Here we go! Turn on your tunes and let’s do this!
1 cup quinoa, prepared (1 cup water, salt- dash, 1 T olive oil, boil & add 1 c quinoa)
1 clove garlic
3T olive oil
3T Apple cider vinegar
2T agave syrup
1 cup chopped butternut squash, chopped into cubes, seasoned with thyme, curry & salt and cooked for 15 mins 400 degrees
1/2 cup pomegranate arils
Mix all ingredients together and enjoy!
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