This weeks sustainability sunday recipe focuses on some delicious local ingredients while adding in one of our favorite grains, quinoa. You can see why we love quinoa so much and make it a pantry staple here. This is a perfect dinner meal that is absolutely delicious and filling.
This meal can be made fairly quickly and is a great vegan/ vegetarian dish that no one would miss the meat in. Plus, with all of the colors it is absolutely gorgeous, so it is great to serve for dinner parties or just a night in!
- Kabocha squash/ Acorn squash (or your favorite local squash!)
- garbanzo beans (black beans would also be delicious)
- First, cut your squash and coat with your favorite cooking oil- we like coconut spray for ease-and bake at 400 for 30 minutes or until tender!
- Next, prepare you quinoa (cooking directions here)
- Once these ingredients have begun cooking, cut up your garlic and onion and sauté or sweat them a base for your other ingredients. Ghee or coconut oil are recommended.
- While the onions are sweating, cut up your local peppers (leave some for stuffing!), cilantro, parsley, and tomato.
- Once the onion starts to look slightly translucent add in your peppers and beans. At this time you may also add in spices- cumin, salt, and pepper work very well.
- Once these have cooked through add in the parsley, cilantro, and tomato.
- You may either leave your red peppers for stuffing raw, or bake them for 20 minutes to make them tender!
- Next, combine your sautéed veggies to your quinoa, season to your liking and stuff the peppers. Serve this with your squash and you have an amazing meal based off of local ingredients 🙂
**You could top this with local feta or goat cheese if you consume dairy, avocado, or whatever your heart desires!
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