Quinoa, Leeks & Winter Squash

Prep Time

30 minutes

Prep Notes

Choose organic ingredients to avoid chemicals and GMOs.

Cooking Time

45 minutes


4-6 servings


2 cups cooked quinoa, 1 winter squash (acorn, butternut, delicata, or kabosha), 1 large leek, 1 Tbs ghee or coconut oil, 1 tsp sea salt, 1 pinch each cinnamon, cloves, nutmeg, pepper, 1/4 cup of chopped red onion, 1/4 cup cranberries, 1/4 cup pecan or pumpkin seeds.


1. Soak 1 cup of quinoa overnight, rinse, drain and cook in 1 cup of water in rice cooker or pan for 15mn. 

2. Peel squash, remove seeds and cut into cubes. Place in a flat ovenproof dish. Sprinkle with spices, s&p. Add 1 Tbs coconut oil and bake in oven at 350F for 45mn. 

3. 15mn before the end of baking, add red onion, cranberries and pecans.

4. Rinse and chop leek finely. Saute with ghee in a heavy pan, add salt and pepper, cover and cook gently for 15mn. 

5. When leek is softened, add cooked quinoa. 

6. Serve into plates and top with freshly chopped parsley. Include a side salad of greens.


Quinoa was discovered by the Incas about 4 thousand years ago and named the “Super Grain of the Future”. It is a gluten-free seed-grain, easy to digest. It is a complete protein containing all 9 essential amino acids and high in minerals, especially calcium, iron, magnesium, manganese, zinc. Feel free to use any type of winter squash.

Gluten-free, Vegan, Vegetarian. 


Alexandra Le Ny Health Coaching