1 cup of quinoa, rinsed
2 cups of water or chicken stock
2 medium sweet potatoes, diced into 1 inch cubes
½ medium butternut squash, peeled, seeded and diced into 1 inch cubes
2-3 tablespoons olive oil
Sea salt to taste
2 cloves of garlic, minced (or put whole in food processor)
1 inch fresh ginger, peeled and grated (or put whole in food processor)
½ cup almond butter
¼ cup tamari soy sauce
Preheat oven to 375 degrees.
In a small saucepan, add 2 cups of water or chicken stock and 1 cup of rinsed quinoa. Bring to a boil and reduce to simmer. Continue to simmer until all of the water is absorbed and the quinoa becomes clear, about 15 minutes.
Mix the sweet potatoes and butternut squash in a large bowl with 2-3 tablespoons of olive oil or enough to lightly coat each piece. Sprinkle with sea salt and mix again. Spread the vegetables in one layer onto a cookie sheet. Place in the oven and bake for about 20-25 minutes, turning the pieces midway through cooking to ensure all sides are cooked evenly. The veggies should be soft and lightly browned.
While the quinoa and vegetables are cooking, prepare the sauce. In a medium bowl or food processor, combine the garlic, ginger, almond butter and tamari soy sauce. If using a food processor, chop the garlic and ginger before adding the wet ingredients. Add more tamari or almond butter until you have a smooth, creamy sauce. You may also add a few tablespoons of water to thin the mixture.
Combine the cooked quinoa, squash, sweet potatoes and sauce. Enjo