This is so easy, but I admit it will take a bit of time to get everything together.
- Pomegranate seeds (Trader Joes)
- Slivered Almonds
- Chick Peas (garbanzo beans)
- Quinoa (any color) OR cubed butternut squash (You can also use acorn squash cut in 1/2 and turn these into squash “boats”
- Coconut Oil
- Salt & Pepper
I made 2 very large portions. Rick prefers butternut squash but we are bringing the quinoa version to our friends’ house as a side for the Thanksgiving dinner.
I cheated and bought Whole Foods organic frozen butternut squash and baked it with a small amount of coconut oil, salt, pepper, and parsley.
The slivered almonds were baked with a small amount of coconut oil until they were brown and taste almost like a baked pumpkin seed.
***The quinoa was steamed for the other version in our rice cooker with just water and a pinch of salt.
Kale was chopped into small pieces and lightly steemed just so it turned a bright green. When done, I added fresh lime, salt, and pepper to that as well.
Drain and rinse 2 cans of chickpeas (For convenience I used the Whole Foods bpa free can/organic beans) and dried them lightly. Then I placed them on a cookie sheet and baked with a small amount of olive oil, salt, and pepper.
The pomegranate seeds are fresh from Trader Joes and were added at the very end for a pop of color and sweetness.
Each version is slightly tart, sweet, and full of flavor. The quinoa version adds additional protein and the butternut squash version offers even a slightly different flavor profile. Both are super healthy and quick to put together.
Try them and see which version you prefer. They would be great over salad greens or add some chicken if you feel like you need a little something more.
Let me know what you think!