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Butternut Squash Quinoa

Wendy Polisi
  • 80 minutes
  • Serves 6

INGREDIENTS

4 cups

peeled and diced butternut squash

6 cloves

minced garlic

3

shallots (minced)

1 tsp

olive oil

1 cup

quinoa (rinsed)

1 1/2 cups

vegetable broth

1 tsp

sea salt

1 tbsp

fresh sage

1/2 tsp

black pepper

1/4 tsp

cayenne pepper

2

eggs (beaten or Egg Replacer)

1/2 cup

milk (dairy, soy or almond)

1 cup

Gruyere or Vegan cheese (shredded)

1/2 cup

bread crumbs (regular or gluten free)