The Sprouted Kitchen: A Tastier Take on Whole Foods
Moroccan Stuffed Squash
Page 103
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses
(1 review)
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Recipe Reviews
kfranzetta from San Francisco, CA
This recipe is an interesting take on the often-bland stuffed squash vegetarian entree option. It has a Moroccan twist, achieved by cooking the quinoa in coconut milk and adding preserved lemon, pomegranate seeds, cilantro, mint and pistachios. You also add a few spices, and I think that the amounts of coriander and cumin could be increased a bit to add even more flavor to the quinoa.
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