YUMMSOME

Three components to indulge in the magic of this moment.

Squash, quinoa with taco neat and seasonal fruits with veggies

Portion: 3 

INGREDIENTS

1 medium kabocha or butternut squash - cut in ¼ inch slices 

1 cup quinoa and 1 cup sunflower seed taco neat 

1 medium red onion - cut in slices 

1 small pineapple, about 2 cups - diced

2 persimmons - 1 mango substitute : diced 

1 bell pepper - cut in slices 

2 garlic cloves - minced

1 chile serrano - minced

1 branch fresh thyme leaves or 1 TBSP dried 

1 branch fresh oregano leaves or 1 TBSP dried 

5 TBSP olive oil

2 TBSP sesame seed oil

salt to taste

black pepper to taste

PREPARATION

Begin with cooking the quinoa.  Add 1 cup of quinoa and 3 cups of water to a pot: cook on high heat.  Let boil for 2 minutes and drain water from the grains, adding 5 cups of fresh water and cooking again. Once it starts boiling, reduce to medium low and cook for 10 minutes or until it is al dente. Drain water and wash once with cold water.

Place the quinoa in a bowl and add 1 cup of sunflower seed neat.  Add the sesame oil, oregano and thyme.  

Place a frying pan on medium heat.  Add about 1 TBSP of olive oil to the pan or enough to fry the squash.  Once the pan is hot, add the squash slices and fry for about 5 minutes on one side and 3 minutes on the other, until golden.     

Next, using the same pan on medium heat, sauté the garlic and chile once the pan is hot for about 30 seconds.  Add the onions, persimmons, pineapple and bell pepper, sautéing for about 4 minutes, mixing consistently.  

ASSEMBLY 

Place the quinoa, sunflower neat mix on a plate.  Add some of the sauteed squash. Finally, add the fried vegetable mix. Enjoy!

This pairs well with a side of almond mayo :)