Avocado oil
2 red onions, chopped
2 cloves garlic, minced
1 (15 oz) can diced tomatoes
¼ tsp cinnamon
¼ tsp ground cloves
½ tsp salt
2 cups vegetable stock
20 oz butternut squash, cut in small chunks
2 (15 oz) cans chickpeas, rinsed and drained
1 cup spinach
6 oz crumbled feta (omit if vegan)
2 cups quinoa
1
Cook quinoa according to package directions. Set aside.
2
Heat avocado oil over medium heat in a large skillet. Add the onions and saute until caramelized. Add the garlic, and cook another minute.
3
Pour in the tomatoes, cinnamon, cloves, salt, and vegetable stock. Bring to a boil.
4
Add in the butternut squash, cover the skillet, and cook until tender (add in more vegetable stock as needed). Lower heat.
5
Stir in the chickpeas, spinach, quinoa, and feta. Cover and cook a few minutes longer. Enjoy!
CategoryChild-Friendly, Dairy-free/Soy-free, Entrées
Ingredients
Avocado oil
2 red onions, chopped
2 cloves garlic, minced
1 (15 oz) can diced tomatoes
¼ tsp cinnamon
¼ tsp ground cloves
½ tsp salt
2 cups vegetable stock
20 oz butternut squash, cut in small chunks
2 (15 oz) cans chickpeas, rinsed and drained
1 cup spinach
6 oz crumbled feta (omit if vegan)
2 cups quinoa