Quinoa can be a little plain for my taste, but I love preparing it this way. The original recipe is from Beauty Detox Foods by Kimberly Snyder.

(Yields about 3 cups, but you can double or triple the recipe. With quinoa and millet, I make it once and it lasts me for dinner for the week– with salads and sides added in.)


2 cups filtered water

1 cup quinoa, soaked overnight and rinsed well

1 1/2 tsp. cumin

1/4 tsp coriander

1 tbs. low-sodium tamari

(Kimberly’s recipe also uses 3 tbs. vegetable broth, which I don’t always have on hand. The quinoa tastes fine without it too).


Boil water, add quinoa and reduce heat. Cover and cook 12-15 minutes. Stir in the rest of the ingredients with a fork. For the acorn squash, I cut it in half and bake it with a little coconut oil, salt and pepper tossed on the side that faces up. I love the way tomatoes taste with the quinoa, so I add those as well. Yum!