Quinoa with Butternut Squash and Red Bell Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) olive oil |
1 cup(s) butternut squash peeled and coarsely chopped |
2/3 cup(s) red bell pepper chopped |
1/3 cup(s) chopped onion |
1 1/2 tablespoon(s) seeded jalapeno finely chopped |
1 clove(s) garlic minced |
1 1/3 cup(s) fat-free, less-sodium chicken broth |
1 cup(s) uncooked quinoa |
1/2 teaspoon(s) kosher salt |
1 1/2 tablespoon(s) green onions thinly sliced |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add squash and next 4 ingredients (squash through garlic); saute 4 minutes. Stir in broth, quinoa, and salt; bring to a boil.
2. Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed.
3. Sprinkle the quinoa mixture with thinly sliced green onions.
4. Nutritional Information: Calories 225 (24% From Fat); Fat 6g (Sat 0.7g, Mono 3.2g, Poly 1.3g); Protein 7.4g; Carb 37g; Fiber 4.5g; Chol 0mg; Iron 4.4mg; Sodium 397mg; Calc 50mg
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