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Black Quinoa Stuffed Coffins


• 1 cup Alter Eco Royal Black Quinoa
• 2 medium Delicata squash
• 1 large orange bell pepper
• 1 pomegranate
• ¾ cup chopped pecans
• 2 bunches green onions, chopped
• Salt & Pepper
• ½ teaspoon nutmeg
• 1 teaspoon olive oil
• honey


Cut squash in half lengthwise. Scoop out and discard seeds. On each half, brush 1 tsp olive oil and sprinkle with salt and pepper. Roast cut side down on baking sheet at 375 degrees for 35 minutes

Cut off top to scoop out and discard seeds. Carve with knife.

Cook quinoa in rice cooker or pot with ¾ cup veggie stock, ¾ cup water

Mix together about ½ seeds from 1 pomegranate, pecans, olive oil, salt, pepper and nutmeg to quinoa mixture

Spoon quinoa mixture into center of roasted squash halves and inside bell pepper. Drizzle with honey and serve.

**Created by Chef Sita from An Organic Conversation
Recipe courtesy of Alter Eco Royal Quinoa --- a value-based brand that is 100% fair trade, organic and non-GMO certified. Their products are also Carbon Neutral certified, which means they have been measured and compensated for the carbon emissions of every step in the supply chain.


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