Black quinoa squash

Black quinoa squash

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by Vani Hari

WCNC.com

Posted on October 15, 2013 at 12:24 PM

www.foodbabe.com

1 cup black quinoa
2 medium oval sweet potatoes
1 pomegranate
1/2 chopped red onion
3/4 cup chopped pecans
Sea salt and black pepper to taste
½ teaspoon nutmeg
1 tsp coconut oil
1 tsp honey to drizzle
4 green olives
1 green pepper cut into thin slices

Preheat oven to 375 degrees
Wash and scrub sweet potatoes and prick with a fork
Bake sweet potatoes on pan for about 40-50 mins or until tender
While sweet potatoes are baking, cook quinoa to package instructions
After quinoa is finished cooking, combine onions, pecans, nutmeg, and pomegranate seeds to quinoa and stir
Allow sweet potatoes to cool slightly and cut in half longwise
Fill each sweet potato half with 1/4 quinoa mixture
Decorate each "coffin" with green olive head and green peppers for body
Drizzle each coffin with honey if desired.


Halloween Freezer Bark

Ingredients:

1 cup almond butter
3 tbsp coconut oil
1/2 tsp salt
1 and 1/2 tbsp maple syrup
1/2 cup of Sunspire chocolate pieces

Combine almond butter, coconut oil, salt, and maple syrup and stir well. Place mixture in a 8x8 pan or small dish lined with parchment paper
Top with chocolate pieces
Place in freezer for at least 3 hours
Chop into small bite sized pieces and enjoy!



 

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