1 cup dry whole wheat quinoa + 1 1/4 cups water, cooked according to directions
1/4 yellow onion, cut into thin slices
1 - 1/2 cups cubed butternut squash
red pepper flakes
cinnamon (just a dash)
chili powder (just a dash)
~1/4 cup shredded coconut, lightly toasted
~1/4-1/2 cup roasted, salted cashews
1. Make quinoa according to package instructions
2. Saute squash, onion, and spices over medium heat, adding water/pam/oil to keep from sticking if necessary. Cook til onions are translucent. (Can add some bits of spinach to wilt at the end too, if desired).
3. Toast coconut and cashews in the oven for a few minutes.
4. Top quinoa with squash mixture, then top both with the coconut and cashews