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nourishing quinoa bowl with roasted butternut squash and sardines

From the Kitchen of Cierra Danielle Kinston
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Ingredients
  

  • 1 cup quinoa
  • 1/2 butternut squash peeled and cubed
  • 1 green bell pepper chopped
  • 3 garlic cloves minced
  • 1 tbsp fresh grated ginger
  • 1 red onion thinly sliced
  • 2 tbsp coconut oil
  • a handful of fresh arugula and mustard greens straight from the garden if you’re lucky!
  • 1 jar sardines packed in olive oil, drizzle oil over bowl
  • 1/2 lime juiced
  • celtic salt to taste
  • red pepper flakes to taste

Instructions
 

cook the quinoa:

  • rinse 1 cup of quinoa under cold water to remove any bitterness. cook it according to package instructions, typically using a 2:1 ratio of water to quinoa. once cooked, fluff with a fork and set aside.

prep the roasted veggies:

  • preheat your oven to 400°f (200°c).
  • toss the butternut squash, green bell pepper, minced garlic, and grated ginger with 2 tbsp of melted coconut oil. spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

caramelize the red onion:

  • heat a small skillet over medium heat. add 1 tsp of coconut oil and the sliced red onion. sauté for 10-15 minutes, stirring occasionally, until the onion becomes golden brown and sweet.

assemble the bowl:

  • in a large bowl or individual serving dishes, start with a base of cooked quinoa. layer on the roasted veggies and caramelized onions.
  • top with fresh arugula and mustard greens for a peppery bite.
  • add the sardines for a protein-packed finish.

finish with flavor:

  • drizzle the bowl with fresh lime juice. sprinkle with celtic salt and a pinch of red pepper flakes for an added kick.
  • mix everything together and enjoy warm or at room temperature.