Quinoa Stuffed Squash – A review of Alter Eco Royal Quinoa

I was really excited when I was asked to do a review on Alter Eco Royal Quinoa. I have already used this brand of quinoa many times so I already knew how I felt about it 😉 Getting free stuff in the mail is just an added bonus!

Let me give you a brief background on the company…Alter Eco quinoa is 100% fair trade, organic and non-GMO. They work directly with small-scale farmers who grow their quinoa helping them institute Fair Trade and Organic practices. Their products are also Carbon Neutral certified, which means they have measured and compensated for the carbon emissions of every step in the supply chain. Check out their website for more information and other great products they carry – like chocolate!!

So, what do I make with this delicious grain?!? Since fall is just around the corner (gasp!) I thought I would try some stuffed squash.  This recipe is vegan, gluten free and packed full of protein, thanks to the quinoa.quinoa.2Serves 6

3 acorn squash
1 cup quinoa, rinsed
2 cups low-sodium organic vegetable broth
1 large carrot, grated (about 1.5-2 cups)
¼ cup raisins, soaked
¼ cup chopped pecans
2 Tbsp chopped fresh parsley
1 tsp coriander
1 tsp cumin
Dash of cinnamon
Dash of cloves
2 cloves garlic, minced
Olive oil for brushing
Salt and pepper to taste

Preheat oven to 400F.  Slice your acorn squash in half lengthwise and scoop out the seeds.  Brush the inside with olive oil and sprinkle with salt and pepper.  Fill a baking dish with about ½ inch of water, place the squash in the dish face down and bake for about 30 minutes until soft.quinoa1Meanwhile, prepare the quinoa filling.  In a medium sauce pan add the vegetable broth and garlic, bring to a boil. Add the quinoa, reduce to low heat and simmer for about 15 minutes.  Stir in the grated carrot, simmer for 5 more minutes. Remove from heat and stir in the raisins, pecans, cumin, coriander, cinnamon, cloves, parsley and S&P to taste.

Once the squash is cooked, remove from oven and evenly spoon the quinoa mixture amongst the six halves of squash.  Enjoy!

This tasted like a little hint of fall – just trying to get you in the mood 😉

Nutritional Info (for 1/6 of the filling and half average size acorn squash)
246 Calories, 36g Carbs, 5g Fat, 6g Protein, 62mg Sodium, 5g Sugar

2 Comments

  • Anonymous September 9, 2013 at 1:01 pm

    I hope u roasted those seed Myra, mmmmmm!

    Reply
    • thehappyhealthfreak September 9, 2013 at 1:09 pm

      Well it’s too funny you said that because I was actually going to put “don’t forget to save the seeds for roasting!” but this time I did not practice what I preached 🙁 I usually do roast them, next time!!

      Reply

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