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    You are in: Home / Recipes / Butternut Squash With Quinoa, Spinach, and Walnuts Recipe
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    Butternut Squash With Quinoa, Spinach, and Walnuts

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Paris D's Note:

    From Bobby Dean

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 tablespoon olive oil
    • 2 garlic cloves, minced
    • 1 medium leek, white and light green parts only, cleaned and thinly sliced
    • 2 cups reduced-sodium vegetable broth
    • 2 cups butternut squash, peeled and diced
    • 1 cup quinoa
    • 1/3 cup golden raisin
    • 2 cups Baby Spinach
    • 2 tablespoons walnuts, toasted and chopped

    Directions:

    1. 1
      Heat the oil in a large saucepan over medium-high heat.
    2. 2
      Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes.
    3. 3
      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.
    4. 4
      Gently stir in the spinach and cook until it just begins to wilt, 2 to 3 minutes.
    5. 5
      Remove from the heat.
    6. 6
      Sprinkle with the walnuts.

    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash With Quinoa, Spinach, and Walnuts

    Serving Size: 1 (170 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 296.9
     
    Calories from Fat 77
    25%
    Total Fat 8.5 g
    13%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 23.0 mg
    0%
    Total Carbohydrate 49.7 g
    16%
    Dietary Fiber 5.8 g
    23%
    Sugars 9.7 g
    38%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    reduced-sodium vegetable broth

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