| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Servings |
people
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Ingredients
- 2 cups peeled and cubed butternut squash
- 1 cup Quinoa
- 1 tbsp Curry powder
- 1 tsp Xylitol
- 1 tbsp Extra virgin olive oil
- 1/4 tsp Cinnamon
- 1/4 tsp cayenne pepper
- 2 cups fresh spinach
- 1 bunch fresh coriander
- 1/2 cup roasted pecans
- Sea salt and black pepper for seasoning
Ingredients
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Instructions
- Cook quinoa according to instructions and add 2 tsp of curry powder to the pot before cooking.
- Coat squash with olive oil, xylitol, cinnamon, cayenne pepper, and salt to taste. Roast at 180C until golden brown and soft.
- In a bowl add the spinach and coriander. Top with the drained quinoa, and squash and toss to combine.
- Top the bowl with the roasted quinoa and hummus.