1 cup quinoa
1 1/2 cups water
2 Winter squash (I had ambercup and butternut from the CSA)
Sprinkles of cayenne pepper & cinnamon
Drizzle of oil (Grapeseed, olive, or coconut)
Cook the quinoa by simmering it with the water until the liquid is absorbed (~15 min). In the meantime, prepare the squash. Peel, scoop out seeds, chop & drizzle with the oil and spices. Roast at 400 until soft. (NB: I like to roast the squashes whole for a few minutes first then let them cool and then peel since they are tough to peel raw.) Then slice your apples, sprinkle with cinnamon and roast until tender. Mix everything together & serve!