Here’s what you need:
- 2 yellow onions, diced
- 4 celery stalks, diced
- 4 carrots, diced
- 2 cups diced squash, butternut or any other fall or winter squash
- 1 Tablespoon olive oil
- 1 Tablespoon brown rice syrup
- dash of freshly ground sea salt
- zest and juice from 1 lemon
- 2 cups filtered water
- 1 cup quinoa
- 4 sprigs of parsley, finely minced
Preheat oven to 400 degrees F.
Place the onions, celery, carrots and squash in a large bowl. Mix in the oil and syrup, then sprinkle the salt and lemon zest.
Mix until well combined and then place on a shallow baking dish.
Cover the dish and bake for 40 minutes.
After 40 minutes remove cover and cook for another 15 minutes.
While the vegetables are in the oven, put the quinoa and water in a saucepan, cover and bring to a boil over medium heat. Cook for about 25 minutes over low heat, until the water is absorbed.
Combine the vegetables and cooked quinoa together with the lemon juice and parsley. Serve warm or chilled.
Nutritional Analysis: One serving equals: 95 calories, 1g fat, 19g carbohydrate, 2.5g fiber, and 4g protein.