What I've Learned So Far
As a vegetarian, people seem really concerned if I’m getting enough protein – or some other vitamin, mineral, or essential element. But generally, people focus on protein. Guess what? You don't need as much protein as you might think, and getting what you need is easy – even with a vegan diet and we’re talking about being vegetarians here. Don’t believe me? Check out Kendrick Farris – he was America’s strongest weight lifter in 2016 and is 100% vegan.
This particular recipe is actually vegan – and packs some good, healthy, complete protein (a complete protein, by the way, is one that contains all nine essential amino acids). It’s relatively easy to make, and it’s actually pretty delicious.
In fact, a few years ago, I took it to a Thanksgiving dinner as my main course, and everyone else helped themselves and loved it. It’s a great fall or holiday meal, can be a side dish if you’re bringing it to a gathering, but also makes a great main course. The quinoa gives it a good punch of protein, and the roasted squash and onions add a great flavor – and make the kitchen smell amazing!
• Butternut squash is really tough to cut. You need to peel it well, and use a super sharp knife. I try to use pre-cut squash.• This recipe calls for cooked quinoa – just cook it according to package directions. • Coconut oil hardens under 75 degrees, so you might need to heat it in the microwave a bit if it’s solid. • If you don’t like an ingredient (like onions or garlic), you can reduce them or omit them. • If you just can’t get fresh herbs (so much better, really), you can use dried. Use 1 tsp of dried herb for each Tbl of fresh – so in this case, 1 tsp.