INGREDIENTS
2 cups
butternut squash
14 ozs
canned chickpeas
14 ozs
canned tomatoes
2 tbsps
fresh ginger
2 large cloves
garlic
2
green onions
1/2 large
jalapeno pepper
1/2 tsp
kosher salt
1/2 cup
lite coconut milk
2 tsps
olive oil
1 medium
onion
2/3 cup
quinoa
1 pinch
salt
1 1/3 cups
water