Recipe by @kotlerskitchen
This fall inspired, plant based recipe is very versatile, so feel free to add your favourite ingredients. Try with our Tuscan Herb, Garlic or Blood Orange Infused Extra Virgin Olive Oils to change the flavour profile.
Ingredients
- ¾ cup dry quinoa
- 1 ½ cups vegetable broth , low sodium
- 2 acorn squash (medium-sized)
- 2 tablespoons Premium Extra Virgin Olive Oil + more for brushing acorn flesh
- 1 small onion , finely diced
- 2 cloves garlic, minced
- 1/4 cup dried cranberries
- 1/4 cup toasted sunflower seeds
- 1/4 cup toasted pumpkin seeds
- 1 can chickpeas, drained and rinsed
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon cinnamon
- 1 teaspoon Himalayan salt (or preferred salt), more to taste
- Fresh cracked pepper , to taste
- 2 tablespoons Bourbon Maple Balsamic
- Parsley for garnish