Ingredients:
- ½ Tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1 med. butternut squash
- 1 c. quinoa
- 2 c. water or stock
- 2 Tbsp. minced red onion
- 1 c. black beans
- 1 lemon
- 1 clove garlic
Instructions:
Soak black beans overnight in a bowl of water. Rinse and drain black beans and add to a pot of water, bring to a boil and reduce heat to medium-low and continue to cook for approximately 90 minutes until tender. Add more water if necessary.
Mix the oil, cumin and paprika. Cut the squash into cubes a little smaller than an inch. Toss the squash in the oil mixture to coat. Spread on a baking pan and bake at 450 degrees until tender with browned edges.
In a fine-mesh strainer, rinse quinoa thoroughly with cool water. Heat a saucepan over medium-high heat and add the drained quinoa. Cook, stirring for about 1-2 minutes to toast. Stir in the liquid and onions and bring to a boil. Turn heat down to the lowest setting. Cover and cook for 25 minutes.
In a large bowl, squeeze the lemon and grate the garlic with a microplane (If you don’t have a microplane, mince finely). Add the quinoa, squash and black beans. Mix well. Taste and adjust seasonings if you need to. Serve slightly warm.