Butternut Squash With Quinoa, Spinach, and Walnuts |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Bobby Dean Ingredients:
1 tablespoon olive oil |
2 garlic cloves, minced |
1 medium leek, white and light green parts only, cleaned and thinly sliced |
2 cups reduced-sodium vegetable broth |
2 cups butternut squash, peeled and diced |
1 cup quinoa |
1/3 cup golden raisin |
2 cups baby spinach |
2 tablespoons walnuts, toasted and chopped |
Directions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the broth, squash, quinoa and raisins and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the squash and quinoa are tender, 15 to 20 minutes.
4. Gently stir in the spinach and cook until it just begins to wilt, 2 to 3 minutes.
5. Remove from the heat.
6. Sprinkle with the walnuts.
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