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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Ingredients:
1 cup(s) quinoa |
2 cup(s) vegetable broth |
1/4 cup(s) orange juice |
2 tablespoon(s) rice vinegar |
1/4 cup(s) dried cranberries |
1/4 cup(s) pecans toasted |
1/2 teaspoon(s) cinnamon |
1/2 teaspoon(s) cumin |
1/2 cup(s) butternut squash cubed |
1 tablespoon(s) olive oil |
1 dash(es) salt and pepper |
3 stalk(s) scallions chopped |
Directions:
1. ) Preheat oven to 350
2. ) Drizzle olive oil, salt and pepper over butternut squash, place is a baking pan and let roast for 40 minutes or until soft
3. ) Prepare quinoa according to box directions, substitute vegetable stock for water
4. ) Once quinoa is fluffy and all the liquid has been absorbed add in orange juice, vinegar, and spices
5. ) Add in butternut squash, cranberries, pecans, and scallions, serve at room temperature or refrigerate and serve chilled.
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