Budget Friendly Fluffy Quinoa Rice With Squash Soup

Instructions

1. Rinse the rice and quinoa well 3-4 times in running water.
2. Heat 1 tbsp olive oil in a cast iron pan.
3. Spoon quinoa rice into a bowl, pour hot squash soup over it, garnish with fresh basil, and enjoy your Quick Fix!
4. Cook with 1 cup water and 1 tsp olive oil (in a rice cooker or on the stovetop).
5. Roast sliced red bell pepper and whole cherry tomatoes on medium-high heat for 4–5 minutes until lightly charred.
6. Give the rice a quick mix mid-cook for extra fluffiness! Set aside when done.
7. Transfer to a blender, add cashews and a little water, and blend into a smooth paste. Set aside.
8. In the same pan, add sliced acorn squash and roast for 3–4 minutes.
9. Add salt, turmeric, cumin coriander powder, and chili flakes.
10. Add water, cover, and cook for another 3–4 minutes until the squash is tender.
11. Add 1 tsp tomato paste, mix well, then mash the squash slightly.
12. Pour in the blended pepper-tomato-cashew mixture, mix, and bring to a boil. Adjust water for desired consistency.