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Curried Quinoa with Roasted Chickpeas and Butternut Squash

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Makes: 1 servings adjust



Step 1

Preheat the oven to 400 degrees.


  • 1 small Butternut Squash, peeled, seeded and cut into cubes
  • 1 tablespoon Olive Oil, divided
  • 1 tablespoon Honey
  • Salt & Pepper, to taste

Step 2

Mix the squash with half the olive oil, honey, and season with salt and pepper.

Step 3

Toss to combine and spread onto a foil-covered baking sheet. Bake for about 15 minutes, turn and bake for an additional 15 minutes or until tender. Set aside.


  • 1 can Canned Garbanzos (Chickpeas), rinsed and drained
  • 12 teaspoon Ground Cumin

Step 4

Combine chickpeas with remaining olive oil, ½ teaspoon cumin, and salt and pepper. Toss to combine and spread onto a foil-covered baking sheet. Bake for about 10 minutes or until slightly crunchy and heated. Set aside.


  • 1 teaspoon Curry Powder
  • 2 cups Water
  • 1 teaspoon Mustard Powder

Step 5

While squash and beans are cooling, combine quinoa, water, curry powder and mustard powder in a medium saucepan. Bring to a boil then reduce to a simmer, cover and cook until the liquid is absorbed, about 12-15 minutes.


  • 14 cup Pumpkin Seeds

Step 6

Combine cooked quinoa with squash, chickpeas and pumpkin seeds. Season with salt and pepper and serve.
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