4 Servings 40 min Cook
1 Medium (1 lb) Squash
2 Tbsp Olive Oil
1 Tsp Salt
1 Cup Quinoa
2 Can Tomatoes
1/2 Cup Water
2 Cup Lentils
1/2 Cup Parsley
2 Cloves, minced Garlic
1 Tsp Lemon Juice
1/2 Tsp Paprika
Preheat oven to 400.
Chop squash into cubes and in a mixing bowl toss squash with olive oil and sea salt.
Transfer and spread squash onto a baking sheet and bake for 25 minutes.
The squash should be soft and lightly browned.
In a large pot place the quinoa, diced tomatoes, and water.
Bring to a boil.
Once boiling, reduce the heat to low and cover pot with lid.
Simmer for approximately 10-15 minutes or until liquid has been absorbed.
Remove quinoa from heat.
Stir in the lentils, parsley, garlic, lemon juice, and paprika.
Top with squash.
Serve hot or cold.
