For those of you going with the flow of G-Free style- that is gluten free living, here’s a tasty treat to replace your traditional typical white (nutrition-less!) pasta. Try this quinoa dish as an alternative as it’s not only gluten free, but packed with easily digestible vegetarian protein, is high in iron, zinc and B-vitamins, is super awesome for combating stress, and helps boost our energy and immune system. Pluuuuuuuuus, it won’t leave your tummy feeling full or bloated like traditional wheat.
Butternut Squash Risotto
Ingredients:
1 cup frozen peas
1 ½ cups vegetable stock, low sodium organic
a few parsley leaves
2 tbsp coconut oil
½ tsp cinnamon & sea salt
Instructions:
- Preheat oven to 350°F. Cut butternut squash in half, scoop out seeds and add to each half 1 tsp coconut oil, some chopped parsley and a pinch of cinnamon. Put on a cookie dough sheet, but don’t cover, and roast in oven for 30 minutes.
- Bring medium sized pot of water to a boil and add quinoa. Bring down to low and let cook, covering with lid for 10-15 minutes, checking occasionally giving it a stir. When the quinoa appears fluffy and all the water has been absorbed remove from heat and rinse thoroughly.
- Chop onion, garlic, and parsley, grate carrot, and slice mushrooms. Heat 1 tbsp coconut oil in a pot, and add garlic, peas & onion. After 1 minute add mushrooms, parsley and 1/2 cup stock. Cover and let simmer on low.
- The mushroom mix should be done after about 5-7 minutes on low. Scoop out cooked and cooled squash and add this, the quinoa and the rest of the stock and mix. Use a dash of extra cinnamon and a pinch of sea salt for extra flavour.
Makes for an awesome hearty snack or use a side dish alternative to turkey stuffing.
This recipe was contributed by Jacquie Robertson. At The Naked Label we are head-over-heels in love with Jacquie’s passion and inspiration for self-healing! Check out her site by clicking here. She’ll blow you out of the water with her scrumptious recipes and health articles.
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