Easy Butternut Squash Recipe With Lentils And Quinoa

Butternut Squash Lentil Patties Simply Quinoa

WEBSep 18, 2018 · Add lentils, water and bay leaf into a small saucepan. Cover and simmer for 30 minutes until the lentils are soft and have …

1. Add lentils, water and bay leaf into a small saucepan. Cover and simmer for 30 minutes until the lentils are soft and have absorbed all the water.
2. While the lentils are cooking, heat the oven to 400 degrees F. Toss the butternut squash in the oil, 1/2 teaspoon of garlic powder, paprika and sea salt. Transfer to a baking sheet and roast for 20 minutes, flipping halfway through, until the squash is tender.
3. Remove the squash from the oven, place in a separate bowl and mash with a fork. Set aside and turn the oven down to 350 degrees F.
4. Once everything is done cooking, allow it to cool for 5 minutes then transfer to the bowl of a food processor and add the rest of the spices and 1/3 cup of quinoa flakes. Pulse to combine, scraping down the sides as needed (about 12 pulses). Add the remaining ingredients to the bowl and fold to combine with a spatula.*

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Slow Cooker Butternut Squash Lentil Stew Foolproof …

WEBOct 11, 2016 · Instructions. Place everything, except kale and vinegar, in your slow cooker. Cover and cook in high for 5-6 hours or in low for 6-7 …

1. Place everything, except kale and vinegar, in your slow cooker. Cover and cook in high for 5-6 hours or in low for 6-7 hours (times may vary depending on your slow cooker). Give it a gentle stir a few times during the cooking process.
2. Add in the kale and vinegar. Gently stir to combine so that the residual heat can soften the leaves.
3. Serve immediately.

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One Pot Quinoa with Butternut Squash From My Bowl

WEBAug 22, 2020 · Instructions. Prep: Warm the oil in a large, nonstick pot over medium-high heat. Once warm, add the rosemary sprig and minced …

1. Warm the oil in a large, nonstick pot over medium-high heat. Once warm, add the rosemary sprig and minced garlic; sauté for around 60 seconds, until the garlic is fragrant. Add the butternut squash to the pot and sauté for an additional 2-3 minutes, stirring occasionally.
2. add the quinoa and vegetable broth to the pan and stir well. Then, sprinkle the chickpeas on top of the quinoa mixture – they won’t become fully submerged in the liquid, but this is ok. Increase the heat to high until everything comes to a boil; then, reduce the heat to medium-low, cover, and cook for 20-23 minutes.
3. Turn off the heat and let sit for 5 minutes before opening the pot and fluffing with a fork. Serve as desired; I recommend topping with some Tahini Dressing. Leftovers will keep in the fridge for up to 5 days, or can be frozen and defrosted as needed for up to 2 months.

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