SPICY TOMATO BLACK BEAN QUINOA WITH ROASTED BUTTERNUT SQUASH
Nija Clark | The Vgn Way
halved lengthwise and seeded, will have 4 pieces
plant based butter
Salt and pepper to taste
Spicy Tomato Black Bean Quinoa
rinsed and drained
diced or 1 can of diced Tomatoes
melted and cooled
Lime juice & zest of Limes
Roasted Butternut Squash
Preheat oven to 400 degrees and line baking pan with parchment paper
use a vegetable peeler to remove skin from squash
cut squash into four halves
melt the butter and add the olive oil
Place squash halves on baking sheet flesh side up, brush olive oil/butter mixture on face and underside of squash halves.
Sprinkle with salt and pepper and thyme coating both the face and underside.
Roast 50 to 60 minutes until fork tender and set aside
save the butter mixture from this part of the recipe and add it to the butter for the quinoa part
Spicy Black Bean Tomato Quinoa
Cook quinoa, set aside
In a large bowl mix together butter, olive oil, sugar, lime juice and zest.
Mix together dressing and combine with quinoa.
Add tomatoes and black beans to quinoa mixture
Placed cook butternut squash on serving tray and scoop Black bean quiona salad mixture in 4 halfs of butternut squash (Note there will be leftover Quiona salad perfect to take for lunch the next day)