Butternut Squash With Quinoa, Spinach, and Walnuts

"From Bobby Dean"
 
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Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

  • 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
  • 13 cup golden raisin
  • 2 cups Baby Spinach
  • 2 tablespoons walnuts, toasted and chopped
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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.

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RECIPE SUBMITTED BY

If the comments say My kids loved it! then I will probably think it's bland or otherwise yucky... so I don't make recipes that have a lot of My kids loved it! comments.
 
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