Day 95

Butternut Squash & Rainbow Quinoa Pilaf

-2 teaspoons coconut oil
 -1 small red onion, chopped
 -4 clove garlic, minced
 -1 bay leaf
 -2 cup Organic veggie stock
 -1 cup rainbow quinoa
 -1 butternut squash cubed and steamed
 -2 carrots, chopped and steamed with squash
 -1 small org. zucchini-chopped and steamed with other veggies
combine
 -2 teaspoon mustard
 -2tablespoon apple cider vinegar
 -Salt and pepper to taste
 -1/4 tsp chili powder
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 -3 tablespoon chopped parsley

Heat oil add onion, garlic and bay leaf and cook until softened. about 3-4 minutes. Add veggie stock and bring up to a boil.

Add quinoa, return to a boil and cover and simmer for about 10-12 minutes or until all the water has been absorbed. Fluff with a fork and adjust with salt and pepper.

Meanwhile,  combine remaining ingredients except parlsey. Heat small pan and cook these ingredients for a few minutes until thick and mustard has smoothed out.
pour over steamed veggies. When quinoa is finished fluff with a fork and toss with veggetable mixture and top with parsley