Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Cut
Acorn Squash (1)
in half, remove all seeds and slice into 1-2” pieces.Then add them to a baking sheet, spread out in single layer, drizzle with
Extra-Virgin Olive Oil (8 mL)
, then sprinkle with
Parmesan Cheese (6 g)
,
Garlic Salt (3 g)
,
Smoked Paprika (as needed)
, and
Ground Black Pepper (as needed)
.
Step 3
Bake for about 10 minutes, flip to the other side and bake for additional 5 minutes.
Step 4
Meanwhile add
Quinoa (85 g)
to a
Water (240 mL)
, and bring to a boil, then reduce and simmer for 15 minutes.
Step 5
Once quinoa has cooked, remove from heat and stir in the
Fresh Spinach (480 mL)
.
Step 6
For the vinaigrette, add the
Balsamic Vinegar (15 mL)
,
Apple Cider Vinegar (15 mL)
,
Extra-Virgin Olive Oil (15 mL)
,
Honey (20 g)
,
Greek Yogurt (60 g)
,
Water (45 mL)
,
Salt (2 g)
,
McCormick® Garlic Powder (as needed)
,
Ground Black Pepper (as needed)
, and
Smoked Paprika (as needed)
to a food processor and process 10-15 seconds or until creamy texture is reached.
Step 7
Once quinoa and squash have cooked, assemble power bowls, starting with a layer of the quinoa and spinach mixture, then add Acorn Squash,
Pepitas (20 g)
,
Goat Cheese (45 g)
,
Avocado (1/2)
, and finally drizzle with Creamy Apple Cider Balsamic Vinaigrette.
