Autumn Quinoa

May 24, 2019


  • 1 cup of uncooked organic quinoa (I use white but any color is fine)
  • 2 cups organic butternut squash, cubed
  • 1 cup of organic baby shitake mushrooms
  • 1/2 cup Italian parsley, torn or chopped
  • 2 ½ tablespoons of olive oil
  • 1/2 teaspoon cinnamon
  • Sea salt and pepper to taste


  • Place butternut squash and mushrooms in a bowl and mix with ½ tablespoon of olive oil.
  • Place on a baking sheet and roast at 350 for 45 minutes. Cook quinoa and place in a bowl.
  • When roasted butternut squash and mushrooms are done, mix them in the bowl with quinoa and add parsley, remaining olive oil, cinnamon and pepper.
  • If enjoying after cleansing, feel free to add ¼ cup toasted pecans or pine nuts.

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