INGREDIENTS
2 cups
Kabocha or Butternut squash (cubed (1 inch pieces))
2
tsps Melted Coconut oil
1 tsp
Ginger powder
1 tbsp
Splenda
2/3 cup
Onion (chopped)
2/3 cup
Pineapple tidbits
2 tbsp
Macadamia nuts (toasted)
2 tbsp
Unsweetened coconut flakes (toasted)
1/3 cup
Quinoa
2/3 cup
Water
salt
1/4 cup
Cilantro (chopped)