Acorn Squash and Date with Quinoa in Milk

INGREDIENTS: (4 Servings)

1/3 Acorn Squash, peeled, deseeded, and cubed

2 cups Quinoa

1.5 cups Water

8 Dried Dates, pitted

1/3 cup Pumpkin Seeds

2 cup Milk (to serve)

Honey (to serve)

DIRECTION:

1. To cook the quinoa, rinse it under running water until the water runs clean and not foamy; drain well.  Set the quinoa in a pot with 1.5 cups of water.  Bring it to a boil over high heat.  Once it's boiling, turn the heat to the lowest, cover the lid, and continue to cook for another 15 minutes or until the quinoa becomes fluffy.  It is always better to have a taste test.  Fluff the cooked quinoa with a fork and allow it to cool.

2. Meanwhile, boil another small pot of water.  Add cubed acorn squash.  Cook over high heat until tender; about 8-10 minutes.  Depends on the size of the cubes.

3. To serve, combine quinoa, squash, dates, pumpkin with milk.  Drizzle some honey for the additional sweetness if preferred.