Saffron Quinoa in Roasted Acorn Squash

Last week I was in a cooking mood, but not a shopping mood.  I was way too lazy to leave the house for groceries, but was craving a healthy, home cooked meal.  I whipped up this quinoa dish pretty easily and quickly and it was totally a perfect weeknight dinner.  I served it with hummus, collard greens with pine nuts and currants, and some whole wheat pita.  Yum!

Here's how I did it:

Ingredients:

(for the squash)

2 acorn squashes

Earth Balance to brush/coat the squash

sprinkle of maple sugar

sprinkle of cinnamon

(for the quinoa)

1 cup quinoa

1 1/2 cups No Chicken Broth

1/2 small onion chopped

2 tablespoons olive oil

pinch of sea salt

small pinch of saffron

1 teaspoon turneric

1 teaspoon cinnamon

1/2 teaspoon garlic powder

1. Preheat the oven to 400 degrees.
2. Cut the squashes in half and scoop out the seeds.
3. On the flesh side of the squash, brush on a thin layer of Earth Balance, then leave a mini pad in the bowl of the squash.
4. Sprinkle with maple sugar and cinnamon.
5. Bake  for 40min or until slightly browned on top.
6. While that cooks, begin to prepare the quinoa.
7. In a pot saute the onion in the olive oil with the salt until it's translucent.
8. Then add the spices and fry for 1 min.
9. Add the broth and bring to a boil.
10. Then add the quinoa and lower to a simmer and cover the pot.
11. Let it steep for 20 minutes.
12. Fluff and serve in the squashes.