CREAMY QUINOA BOWL WITH WINTER SQUASH AND VEGGIES

Recipe by Ellen Fisher

This is a vegan recipe

Serves 3-4

Ingredients:

1 medium kabocha squash or other winter squash

3 cups quinoa, uncooked

1-2 red bell peppers, sliced

1-2 cups diced asparagus

1/2 an onion, minced

black pepper to taste

garlic powder to taste

2 cups diced tomatoes

1/2 cucumber, sliced

1/2 head lettuce for lettuce cups

For the macadamia cilantro cream

1 cup macadamia nuts, soaked in water 4 hours

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 Medjool date

1 cup diced zucchini

1 tsp garlic powder

1/8 tsp himalayan salt

1/4 cup diced cilantro

1/4 cup water

Directions:

1. Chop the kabocha squash and discard the seeds. Boil in a large pot of water for about 20 minutes until fork tender. Drain the water and set the squash aside. In a separate large pot (or in the same pot you used for the kabocha squash once it is done being used), boil 3 cups of quinoa with 6 cups of water. Once the water reaches a boil, turn the heat down to low and let simmer with the lid on for 25-30 minutes, or until the water is absorbed and the quinoa is fluffy.

2. While the quinoa and squash are cooking, sauté the bell pepper, asparagus, and onion in a saucepan on medium heat with a little water. Add black pepper and garlic powder to taste and cook until tender and soft.

3. Blend all the macadamia cilantro cream ingredients in a high speed blender until smooth. Serve quinoa and kabocha squash in serving bowls topped with the sautéed veggies, macadamia cilantro cream, diced tomatoes and cucumber. Stir together and enjoy!