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Butternut Squash Quinoa With Spinach And Cranberries
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5 from 8 votes

Quinoa With Butternut Squash Spinach And Dried Cranberries

This quinoa with butternut squash and dried cranberries is delicious, easy to make and great for a holiday side dish. It also is vegan and gluten free.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: side
Cuisine: American
Servings: 4
Author: Lyubomira from CookingLSL

Ingredients

  • olive oil spray
  • 3 cups (1/2 large) butternut squash diced into 1/2 inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 yellow pearl onions (or shallots)
  • 1 garlic clove pressed
  • 2 tbsp olive oil
  • 2 cups washed spinach
  • 1/2 cup dried cranberries
  • 1/4 cup toasted pecans (walnuts)
  • 3 cups cooked quinoa (see how to cook it here)

Instructions

  • Preheat oven to 350 F (177 C).
  • Line baking sheet with aluminum foil or silpat. Line squash, spray evenly with olive oil and season with salt and pepper. Bake until tender for 30-40 minutes.
  • Heat two 2 tbsp olive oil in a pan over medium heat. Cook yellow pearl onions (shallots) and garlic for 3-4 mites until shallots start to turn translucent.
  • Add spinach and cook for 2-3 more minutes.
  • In the same pan, that you cooked the spinach, (or in a blow) add roasted butternut squash and cranberries. Stir to combine.
  • Transfer to bowls, top with toasted pecans and serve.

Notes

This quinoa with butternut squash and dried cranberries can be stored in an air tight container in the fridge for 3 days.

Nutrition

Calories: 394kcal | Carbohydrates: 61g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Sodium: 610mg | Potassium: 804mg | Fiber: 8g | Sugar: 16g | Vitamin A: 12570IU | Vitamin C: 30.9mg | Calcium: 107mg | Iron: 3.6mg