Photo and recipe created by Elisabeth @zazachef_cook.eat.repeat
Photo and recipe created by Elisabeth @zazachef_cook.eat.repeat
2 cups vegetable stock
1 cup Ancient Harvest Traditional Quinoa
Avocado oil, spray
1 medium yellow onion, diced
2 garlic cloves, dicedd
2 small apples (Honeycrisp), cored and diced
1 small butternut squash, peeled, seeded and diced
1 packages of Meati Classic Cutlets, thawed
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon sea salt (or to taste)
¼ teaspoon fresh ground pepper (or to taste)
1 cup fresh parsley, chopped
Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover the pan and simmer until quinoa absorbs the liquid, 20 minutes. Remove from heat, let it sit for 5 minutes with cover on. Fluff the quinoa and transfer to a large bowl.
Heat avocado oil spray in a large skillet over medium heat. Saute onion and garlic for 4-5 minutes, add the apples and sauté for another 5 minutes and transfer to the large bowl with the quinoa.
Seasoned the classic cutlets with dried sage, thyme, salt, and pepper on both sides. Add Meati to the large skillet on medium-high heat and cook for 7-8 minutes (flip every 2 minutes), cut in smaller pieces. And transfer to the large bowl with the quinoa.
Place the butternut squash on a tray with avocado oil and salt. In a preheated oven to 425F, cook the butternut squash for about 20 to 25 minutes. Transfer the butternut squash and transfer to the large bowl with the quinoa. Mix everything well, adjust seasoning with salt and pepper. Add the parsley mix well and serve. You can prepare this ahead of time and just reheat it in a pan before serving.
