Lush Mexican Quinoa

750 g butternut squash (4 cups), diced

150 g corn (1 cup)

230 g (15 oz) black beans, drained and rinsed

2.5 dL (1 cup) uncooked quinoa, rinsed

500 g (14.5 ounces) diced tomatoes

2 tsp minced garlic

1 jalapeno/chilli, chopped

2 batches Enchilada sauce (1L/38 oz), I made mine myself

250 mL (1 cup) vegetable/chicken broth

1.5 tbsp taco seasoning

​

Optional toppings: shredded matured cheese, lime juice, sour cream, coriander (cilantro).