Butternut Squash with Quinoa, Spinach and Walnuts

TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 cup quinoa
  • 1/3 cup golden raisins
  • 2 cups baby spinach
  • 2 tablespoons toasted chopped walnuts
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Directions

Heat the oil in a large saucepan over medium-high heat. Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes. 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. Gently stir in the spinach and cook until it just begins to wilt, 2 to 3 minutes. Remove from the heat. Sprinkle with the walnuts.

Per Serving: 345 Cal; 14 g Protein; 8 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 60 g Carb; 9 g Fiber; 11 g Sugar; 239 mg Calcium; 7 mg Iron; 147 mg Sodium; 0 mg Cholesterol

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Read all 18 reviews

  • on June 17, 2014

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    Can't believe I went to the store to specifically buy the leek & squash. Then forgot the squash! I was determined to fix this as a side. It was great even without the squash. I imagine it will be even better when I make it with the squash.

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  • on January 10, 2014

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    I roasted the butternut for added flavor and color. Excellent !

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  • on January 04, 2014

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    REALLY enjoyed this recipe. I found it searching for something else to do with my leftover roasted butternut squash, therefore I didn't cook the squash as called for in the recipe. When I make it again, I think I will roast the squash again. It was delicious!! My husband said it's a keeper, also, and he's not usually into these kind of dishes. I also used tricolor quinoa and didn't have golden raisins so substituted regular raisins. Followed everything else as the recipe stated. It's going to be a "regular" in this house. Yum!

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