Butternut Squash With Quinoa, Spinach, and Walnuts

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 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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