Add a pop of texture to creamy butternut squash soup with crisped-to-perfection quinoa. With the warmth of ginger and turmeric—plus the savory, slightly nutty flavor of our Tri-Color Blend Quinoa—this recipe is comfort food at its finest. Simple, seasonal, and oh-so-delicious! Did we mention it’s vegan? Link in bio & recipe below 👇 ⁠ ⁠ INGREDIENTS ⁠ 1 cup Lundberg Organic Tri-Color Blend Quinoa ⁠ 1 1/3 cups water ⁠ 6 cups butternut squash, diced ⁠ 3 cups vegetable broth, low sodium ⁠ 2 cups bell pepper, yellow, diced ⁠ 15 oz. coconut cream, reserve 2 Tbsp. for drizzle ⁠ 1 ½ cup shallots, diced ⁠ ¼ cup ginger, sliced ⁠ ¼ cup garlic, whole cloves ⁠ 2 Tbsp. coconut oil ⁠ 1 Tbsp. turmeric, powdered ⁠ Sea salt, to taste ⁠ Black pepper, to taste ⁠ Neutral oil, for frying ⁠ Cilantro, for garnish ⁠ ⁠ PREPARATION ⁠ 1. In a fine mesh sieve, thoroughly rinse 1 cup of Lundberg Organic Tri-Color Blend Quinoa under cold water until the water runs clear. Place quinoa in a medium saucepan with 1 1/3 ...