1 cup quinoa (I used red quinoa)
2 cups yellow squash, cubed
2 handfuls of spinach
1 tomato, chopped
5-6 basil leaves, chopped
1 tablespoon curry powder
1/2 tablespoon packed brown sugar
1/4 teaspoon cayenne pepper
2 teaspoons olive oil
1/4 teaspoon cinnamon
1 bunch fresh cilantro
1 cup fresh organic baby spinach
1/4 cup toasted pine nuts
Cook quinoa according to directions, using vegetable stock for half of the water (optional) and adding 2 teaspoons curry and brown sugar to the pot before cooking.
Coat squash with olive oil, white sugar, cinnamon, 1 teaspoon curry, and salt to taste. Roast in a 400 degree oven or in skillet until golden brown and fork-tender.
Add squash, basil and spinach to the cooked quinoa and toss gently to combine. Place heaping spoonful of mixture in each bowl.
Top each bowl with tomatoes, cilantro and pine nuts.
This recipe was shared on Made with Love Mondays