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Holy hell was this recipe every bit of delicious as it sounds. I literally was eating spoonfuls of the vinaigrette because it was so damn tasty! I could put that dressing on anything and guarantee that it would be consumed in its entirety. This recipe is easy but has several different steps involved which makes it seem difficult… It’s not whatsoever. I swear it is so good and could even substitute the butternut squash for sweet potatoes. I actually think that combination would serve this recipe even better. You be the judge!

Roasted butternut squash ingredients:

  • 1 large, whole butternut squash, sliced in half by length
  • 2 tsp grapeseed oil
  • salt & pepper to taste
  • sprinkle of garlic and onion powder

Roasted butternut squash directions: Preheat oven to 400°F. Cut butternut squash in half and remove guts. Rub 1 tsp grapeseed oil over the flesh side of the squash. Place skin side down in a baking dish. Season with salt & pepper and garlic & onion powders. Cook for 45 minutes to an hour or until fork tender. Remove and let cool for 15 minutes. Remove the skin and cut the squash into bite-sized cubes.

Roasted black beans ingredients:

  • 2 – 15oz cans of black beans, drained/rinsed
  • drizzle of oil
  • salt & pepper

Roasted black beans directions: Preheat oven to 400°F. Cover a large baking sheet in foil and drizzle with oil. Rinse and drain black beans and place on baking sheet in an even layer. Season with salt and pepper – and give a little shake to coat in oil and seasonings. Cook for 10 minutes.

Quinoa ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 Knorr homestyle vegetable broth pod
  • salt to taste

Quinoa directions: Bring water, quinoa, broth pod and salt to boil in pot. Follow quinoa cooking directions according to bag or box. Let cool after cooking process complete. Set aside.

Roasted garlic, fresh cilantro & avocado vinaigrette:

  • 1 head garlic, roasted
  • 1/2 bunch fresh cilanto, washed
  • 1 avocado
  • 3 tbsp grapeseed oil
  • Juice from 2 lemons
  • salt
  • pepper
  • garlic & onion powders

Roasted garlic, fresh cilantro & avocado vinaigrette directions: Put all ingredients into a blender or food processor and pulse until smooth. Add more oil or lemon juice as needed for the liquid-like consistency.

 

Combining the ingredients: In a pyrex or whatever, add your cooled quinoa and press down into a compact layer. Next, add your layer of roasted black beans and butternut squash (or sweet potatoes). Finish by drizzling with the bomb roasted garlic, cilantro & avocado vinaigrette. Keep some vinaigrette on the side to add to your personal plate…. or just to eat by the spoonful like myself.