serves 6
What you'll need:
13 oz. quinoa (approximately 1 1/2 cups)
low-sodium chicken broth (2 cups?)
1 butternut squash, peeled and diced
1 purple or red onion, diced into large pieces
2 cups fresh cranberries, halved or 1 cup dried cranberries
3 cloves of garlic, minced
1/2 cup pine nuts, toasted
2 T chopped fresh parsley
1/2 T chopped fresh thyme
3 teaspoons cumin
salt & pepper to taste
2 T olive oil (optional)
1 dash fresh lemon juice (optional)
What you'll do:
1. Preheat the oven to 350 degrees.
2. Place the diced butternut squash, onions, cranberries (if using fresh and not dry) and garlic on a cookie sheet covered in parchment paper (or foil). Toss with olive oil, spread out evenly and sprinkle with salt. Bake for about 25 minutes or until the the butternut squash is fork tender. Remove and set aside.
3. Prepare the quinoa according to the directions on the package and use chicken stock when making it. When it's done, fluff with a fork and mix in the squash mixture. Drizzle with oil (optional). Stir in cumin, cranberries (if using dry), toasted pine nuts, parsley and thyme. Season to taste. Sprinkle with lemon juice (optional) and serve.
