Recipe ALERT - QUINOA WITH BUTTERNUT SQUASH, CRANBERRIES & PISTACHIOS

QUINOA WITH BUTTERNUT SQUASH, CRANBERRIES & PISTACHIOS

 

I am a HUGE fan of quinoa and a HUGE fan of butternut Squash. They are both AHHMAZING and both extremely healthy with many great benefits AS long as you eat them in portions.

So why not combine the 2 together, right?!?! You can make this be a meal or a side. If you do the side you will have more servings. If you do it as a meal, less.

Also this is 21 Day fixed approved for all my Fixers out there. You would just either get rid of the cranberries or count them as an orange.  So the container count would be 1 Yellow, 1 Green, 1 Orange, 1/2 Blue.

Don't skip out on trying this recipe! It is seriously AMAZING!!! And its vegan and vegetarian friendly!!!


QUINOA WITH BUTTERNUT SQUASH, CRANBERRIES & PISTACHIOS

 Serving about 4-6

INGREDIENTS:

1 butternut squash, peeled, seeded, and cubed
1 red onion, peeled and diced
3-5 cloves garlic, with peel still on
1 Tbsp. Olive oil (or any high-heat oil)
salt and pepper
1 1/2 cups quinoa, rinsed
3 cups chicken broth, vegetable broth, or water
zest of one orange
2 cups roughly-chopped fresh spinach
2/3 cup dried cranberries
1/2 cup shelled pistachios

DIRECTIONS:

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.

In a large mixing bowl, toss butternut squash, onion, and garlic cloves (with peel still on) until they are evenly coated with oil. Spread then out in an even layer on the prepared baking sheet. Season generously with salt and pepper. Roast for 30 minutes, or until soft and cooked and the edges begin to slightly brown. Remove and set aside. Discard the garlic peels.

Meanwhile, stir together quinoa, broth (or water), and orange zest, and cook according to package instructions. When cooked, set aside.

Add the cooked veggies, quinoa, spinach, cranberries and pistachios to a large mixing bowl, and gently toss to combine. Season with additional salt and pepper if need be. Serve warm.