INGREDIENTS
4 cups
Butternut squash
1 tsp
Rosemary, dried
1 tsp
Thyme, dried
1
Thyme, fresh
1 cup
Tomato
1/2 cup
Vegetable broth
2 tsp
Maple syrup
1 cup
Quinoa
1 tsp
Black pepper
1 pinch
Himalayan sea salt
2 tbsp
Nutritional yeast
1 tsp
Coconut oil
1
bottle 90+ lot 160 cellars pinot noir