Cook quinoa as per the directions on the packet. After the water if dried up let it sit covered for additional 5 mins and then using a fork, fluff it up. While quinoa is cooking, cut the butternut squash into cubes and drizzle half a tsp of olive oil along with red crushed peppers, rosemary and mix it well. Preheat the oven at 425F and bake it till its done which is about 20 mins. Towards the end, put the almonds on to the baking sheet with the squash.

In a pan, add the remaining 1/2 tsp of olive oil and add chopped garlic to it. Stir for a couple of minutes and then add bell peppers to it and keep stirring for additional few mins. Add cooked quinoa along with a little salt and mix well. Then add the cooked butternut squash and almonds to it and stir for a couple of more minutes.

For Soy Kebabs:

Boil the soy granules until soft. Drain it so that the water is all out of it. Grind the soy in a blender a little bit. Add chopped onion, cilantro, ginger and green chili. To the mixture add salt, red chili powder, garam masala, amchoor powder, besan and bread crumbs. Mix well and see if it binds.

Making balls out of the mixture. Instead of frying I made these kebabs in the Appe pan so I don't have to use too much oil. Fill the cavities of the Appe pan with a drop of olive oil and baste the cavities using the basting brush. Place the balls in each cavity and cook it on a medium heat covered. When they turn a little brown, turn them around and cook on the other side.

Once they are done, take it out and set aside. To serve put 1/2 of quinoa pilaf along with 3 soy kebabs and mint yogurt dip.

Mint & Yogurt Dip

Mix yogurt and mint chutney together with sprinkle of salt.