- 2 cups butternut squash, peeled and cubed
- 2 tsp coconut oil
- 1/2 tbsp dried rosemary, crushed
- sea salt
- freshly ground black pepper
- 1 cup quinoa, soaked overnight and rinsed well
- 2 cups low sodium vegetable broth
- 1.5 tbsp lime juice
- 2.5 tbsp minced fresh parsley
- 1 tsp minced fresh basil
- 1/4 cup finely minced purple cabbage
- 1 large or 2 small avocados, diced
- several handfuls of microgreens or clover sprouts, to top
Preheat oven to 375F and grease a baking sheet with coconut oil. Toss the cubed squash with the coconut oil, rosemary, sea salt and pepper to taste. Bake for 20 minutes, then stir and bake for another 20 minutes.
Meanwhile, cook the quinoa in the vegetable broth for about 12 minutes, or until soft and fluffy. Add to a mixing bow land mix in the lime juice, parsley, basil, and cabbage. Season with a bit of sea salt and pepper, to your taste. Set aside.
Assemble timbales. Take an 8 ounce ramekin, and grease lightly with coconut oil. Use one-third of the squash and pack in gently. Next add one third of the diced avocado, and then push one third of the quinoa mixture down into them. Press down again.
Gently flip the ramekin upside down onto a plate. Repeat the drill three times. Top each ramekin mixture with a generous portion of microgreens or clover sprouts, arranged in a beautiful way.