Acorn Squash Quinoa with Roasted Vegetables

• 2 Tablespoons Honey Or Maple Syrup
• 1 Tablespoon Olive Oil
• 1 teaspoon Red Pepper Flakes
• 1 dash Sea Salt And Black Pepper
• 1 Acorn Squash, Cut Into Cubes (not Peeled)
• 1 Small Onion, Chopped
• 1 Small Zucchini, Halved And Sliced
• 1 cup Broccoli, Cut Into Small Florets
• 1 Carrot, Halved And Sliced
• 1 clove Garlic, Minced
• 1/2 cups Quinoa, Rinsed Thoroughly
• 1 cup Water
• 1 Tablespoon Curry Powder
• 1/2 Tablespoons Cinnamon
• Walnuts Or Pecans
• Feta Cheese

1. Preheat oven to 375 degrees F. Whisk together honey, olive oil, red pepper flakes, salt and pepper; toss with acorn squash pieces on a rimmed baking sheet.
2. Roast for 30 minutes or until fork tender, stirring once.
3. Place all of the chopped vegetables and the garlic on a second baking sheet, sprinkle with salt and pepper, and roast on the oven rack below the squash.
4. These can be in the oven for 30-45 minutes; just make sure to stir occasionally.
5. Bring 1 cup of water to a boil and stir in the rinsed quinoa.
6. Reduce heat to low, cover and simmer for 12-15 minutes or until the quinoa has puffed up.
7. Drain off any excess water, then stir in the curry, cinnamon and a pinch of salt.
8. Remove the roasted vegetables and squash from the oven and combine everything (including quinoa) in a large bowl.
9. Top with chopped nuts and feta and serve with some grainy bread.
10. OR wrap this mixture in a whole-wheat tortilla with baby spinach for a tasty quinoa burrito.

honey, olive oil, red pepper, salt, acorn, onion, zucchini, broccoli, carrot, clove garlic, quinoa, water, curry, cinnamon, walnuts, feta cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/acorn-squash-quinoa-with-roasted-vegetables/ (may not work)