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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  • on October 20, 2014

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    Great recipe, however needed a few modifications. I added rosemary during the cooking process as well as pepper. I cooked my quinoa similar to a risotto, by deglazing the pan with a bit of white wine and adding parmesan at the end with the walnuts. Omitted the raisins. Turned out great!

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  • on October 06, 2014

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    Tasty and easy! I roasted some butternut squash today and didn't know what to do with it. I made this using the cubed, roasted squash, folding it in at the very end - once the quinoa was nearly done. I also added red pepper flakes (I add them to everything!) and a couple dashes of nutmeg for interest. It was SO GOOD. Great recipe and easy for week night. Thanks!

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  • 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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