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 Tbsp)
, then sprinkle with
Parmesan Cheese (1 Tbsp)
,
Garlic Salt (1/2 tsp)
,
Smoked Paprika (1/4 tsp)
, and
Ground Black Pepper (1/8 tsp)
.
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 cups)
.
Step 6
For the vinaigrette, add the
Balsamic Vinegar (1 Tbsp)
,
Apple Cider Vinegar (1 Tbsp)
,
Extra-Virgin Olive Oil (1 Tbsp)
,
Honey (1 Tbsp)
,
Greek Yogurt (1/4 cup)
,
Water (3 Tbsp)
,
Salt (1/4 tsp)
,
Garlic Powder (1/8 tsp)
,
Ground Black Pepper (1/8 tsp)
, and
Smoked Paprika (1/4 tsp)
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 Tbsp)
,
Goat Cheese (1.5 oz)
,
Avocado (1/2)
, and finally drizzle with Creamy Apple Cider Balsamic Vinaigrette.
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