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1.
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Preheat oven to 400 degrees F. Meanwhile, bring 4 cups stock (or water) to a boil in a large pot on high heat.
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If using water and bouillon cubes, once the water boils, toss in the bouillon cubes and stir until they dissolve.
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Quickly rinse quinoa under cold water, then add to the boiling stock.
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Reduce heat to low, cover and simmer for 25 minutes.
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2.
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While oven preheats, peel the butternut squash, cut off the ends, cut in half lengthwise and remove the seeds.
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Cut into 1-inch cubes and place in a roasting pan.
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Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
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3.
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Drain and rinse the garbanzo beans.
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Pour into a roast pan and drizzle with the remaining tablespoon of olive oil and salt and pepper.
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Place the garbanzo beans and squash in the oven and roast for 25 minutes, stirring halfway through.
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4.
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Dice the tomatoes and set aside.
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5.
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Add all of the avocado yogurt sauce ingredients to a blender or food processor and puree until smooth.
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Place in the fridge until everything else has finished cooking.
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6.
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Place the squash, garbanzo beans, quinoa and tomatoes into separate bowls with spoons for serving.
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Dish up as much as you want and top with avocado yogurt sauce and torn basil leaves.
