Baked Squash with Warm Black Bean Quinoa Salad
INGREDIENTS
1 medium butternut squash
2 tablespoons coconut oil
2 tablespoons lard (bacon fat after frying bacon so there are tiny bits of bacon in it)
1 small onion, diced
1 clove garlic, diced
1 teaspoon curry powder (Madras Curry)
1 teaspoon red paprika
1 can (about 2 cups) black beans
1 cup quinoa
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon sea salt
DIRECTIONS
1. Cut the squash in half lengthwise. Place it on an ungreased cookie or pizza sheet, cut side down. Bake in the oven at 375oF for 45 minutes to 1 hour, until the skin is slightly brown, and has bubbles.
2. Meanwhile, measure 2 cups of water into a saucepan. Pour in 1 cup of quinoa. Bring to a boil, then turn down to simmer for about 20 minutes.
3. Put coconut oil and bacon fat into a heated frypan. Add the onions, garlic, curry powder, paprika and salt. Simmer for about 15 minutes until the onions are soft. Add a can of black beans (about 2 cups), then add the cooked quinoa. Mix the ingredients and let sit for about 5 or 10 minutes on warm.
4. Pour the black bean/quinoa mixture into a serving bowl. Mix olive oil and vinegar as a dressing, pour over the warm salad and stir in slightly.
5. Remove the squash from the oven when done. Place each half on a plate, cut side up. Place a pat of coconut oil (or butter) into the hollow, then spoon on some of the warm quinoa black bean salad.
Enjoy!
