Steamed Butternut Squash over Quinoa with Southwestern Tahini Sauce recipes
Ingredients
- ½ C. White Quinoa
- ½ C. Red Quinoa
- 2½ C. Vegetable Broth (plus 1 tsp. of salt if you use no-salt added)
- 2 C. Butternut Squash, Peeled, seeded and cut into ⅜" Chunks
- 1 C. Carrot, ¼" thick slices
- 2½ C. Kale, No ribs and torn into bite-sized pieces (Packed)
- 1 C. Portobello Mushroom, Chopped
- ¼ Cup Green Onions, Chopped
- 2 Tbsp. Roasted Pepitas, (pumpkin seeds) unsalted
- ¼ C. Water
- ¼ C. Tahini
- 1 Tbsp. Nutritional Yeast
- 2 tsp. Apple Cider Vinegar
- 2 tsp. Liquid Aminos
- 1 tsp. Liquid Smoke
- ¾ tsp. Onion Powder
- ½ tsp. Smoked Paprika
- ¼ tsp. Chili Powder
- ¼ tsp. Ground Cumin
- Pinch Cayenne
Instructions
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