Vegetarian Stew with Quinoa, Butternut Squash & Coconut Milk

INGREDIENTS

• 2/3 cup quinoa
• 1 1/3 cup water
• Pinch of salt
• 2 cups diced (1/2-inch) butternut squash
• 2 tsp olive oil
• 1 medium onion, diced
• 1/2 tsp kosher salt
• 2 tbsp minced fresh ginger
• 1/2 large jalapeno pepper, seeds & membranes removed, minced
• 2 large cloves garlic, minced
• 1/2 cup lite coconut milk, stirred
• 1 can (14 oz.) petite diced tomatoes (with juices)
• 1 can (14 oz.) chickpeas, drained and rinsed
• 2 green onions, thinly sliced