Black Quinoa Stuffed Coffins

Whether it be the right season for a Halloween themed recipe or not, this delicious recipe is undeniably fun. Black quinoa gives the soft smoothness of the delicata squash a wild, fun and crunchy kick! Thanks to Chef Sita at An Organic Conversation for the fun idea 

 
 

Ingredients

1 cup Alter Eco Black Quinoa 
2 medium delicata squash 
1 large orange bell pepper 

1 pomegranate
¾ cup chopped pecans 
salt & pepper
½ tsp nutmeg 
1 tsp olive oil
honey

METHOD

1.  Cut squash in half lengthwise. Scoop out and discard seeds. On each half, brush 1 tsp olive oil and sprinkle with salt and pepper. Roast cut side down on baking sheet at 375 degrees for 35 minutes
 Cut off top to scoop out and discard seeds. Carve with knife. 
2. Cook quinoa in rice cooker or pot with ¾ cup veggie stock, ¾ cup water
3.  Add about ½ seeds from 1 pomegranate, pecans, olive oil, salt, pepper and nutmeg to quinoa mixture
4.  Spoon quinoa mixture into center of roasted squash halves and inside bell pepper. Drizzle with Honey and serve

 
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