Moroccan Roasted Delicata, Sweet Potato and Quinoa

Moroccan Roasted Delicata, Sweet Potato and Quinoa
Florida Coastal Cooking

6 rounded 1 cup servings

**7 Pts Plus

Gluten, Dairy, Egg, Nut Free


1 delicata squash, seeded and diced

1 sweet potato, diced

1 onion, diced

Coarse sea salt, fresh ground pepper and garlic powder

2 tsp Garam Masala

1 cup white quinoa, I used Ancient Harvest Organic

2 cups vegetable broth

1 14oz can garbanzo beans, drained and rinsed

1/4 cup raisins

1/8 cup cranberries

1 Tbsp apple cider vinegar

1 green onion, sliced



1. Preheat oven to 350F.  Spray a baking sheet with cooking spray and place the squash, sweet potato and onion on the pan.  Season with salt, pepper and garlic powder; bake for 40 minutes.

2. Heat quinoa, vegetable broth and Garam Masala in a medium pot to a boil, reduce heat and cook to package directions.  Stir in garbanzo beans, raisins and cranberries.  Cook an additional two minutes.  Remove from heat; add roasted squash mixture and stir in vinegar and green onion.