Cooking Instructions
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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 (1/2 tablespoon), then sprinkle with Parmesan Cheese (1 tablespoon), Garlic Salt (1/2 teaspoon), Smoked Paprika (1/4 teaspoon), and Ground Black Pepper (1/8 teaspoon).
Step 3
Bake for about 10 minutes, flip to the other side and bake for additional 5 minutes.
Step 4
Meanwhile add Quinoa (1/2 cup) to a Water (1 cup), 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 (2 cup).
Step 6
For the vinaigrette, add the Balsamic Vinegar (1 tablespoon), Apple Cider Vinegar (1 tablespoon), Extra-Virgin Olive Oil (1 tablespoon), Honey (1 tablespoon), Greek Yogurt (1/4 cup), Water (3 tablespoon), Salt (1/4 teaspoon), Garlic Powder (1/8 teaspoon), Ground Black Pepper (1/8 teaspoon), and Smoked Paprika (1/4 teaspoon) 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, Pumpkin Seeds (2 tablespoon), Goat Cheese (1.5 ounce), Avocado (1/2), and finally drizzle with Creamy Apple Cider Balsamic Vinaigrette.
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