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Categories:
chicken chicken quinoa butternut olive oil garbanzo beans cherry tomatoes salt basil avocado olive oil clove garlic oregano balsamic vinegar salt
Viewed: 26 - Published at: 5 months agoIngredients
- 4 cups Chicken Stock (or Vegetable Stock Or Water)
- 2 Chicken Bouillon Cubes (optional, If Using Water Instead Of Stock)
- 2 cups Quinoa
- 1 Butternut Squash, Cubed
- 2 Tablespoons Olive Oil, Divided
- 1 can (15 1/2 Oz. Size) Garbanzo Beans
- 1 cup Cherry Tomatoes, Diced
- Salt And Pepper
- 4 Basil Leaves
- 1 Ripe Avocado
- 4 ounces, fluid Greek Yogurt, Plain
- 13 cups Olive Oil
- 1 clove Garlic
- 1 Tablespoon Dried Oregano
- 1 teaspoon Balsamic Vinegar
- Salt And Pepper, to taste
Method
- 1.
- Preheat oven to 400 degrees F. Meanwhile, bring 4 cups stock (or water) to a boil in a large pot on high heat.
- If using water and bouillon cubes, once the water boils, toss in the bouillon cubes and stir until they dissolve.
- Quickly rinse quinoa under cold water, then add to the boiling stock.
- Reduce heat to low, cover and simmer for 25 minutes.
- 2.
- While oven preheats, peel the butternut squash, cut off the ends, cut in half lengthwise and remove the seeds.
- Cut into 1-inch cubes and place in a roasting pan.
- Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
- 3.
- Drain and rinse the garbanzo beans.
- Pour into a roast pan and drizzle with the remaining tablespoon of olive oil and salt and pepper.
- Place the garbanzo beans and squash in the oven and roast for 25 minutes, stirring halfway through.
- 4.
- Dice the tomatoes and set aside.
- 5.
- Add all of the avocado yogurt sauce ingredients to a blender or food processor and puree until smooth.
- Place in the fridge until everything else has finished cooking.
- 6.
- Place the squash, garbanzo beans, quinoa and tomatoes into separate bowls with spoons for serving.
- Dish up as much as you want and top with avocado yogurt sauce and torn basil leaves.
