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 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: side
Cuisine: American
Servings: 4
Author: Lyubomira from CookingLSL
Ingredients
olive oil spray
3cups(1/2 large) butternut squash diced into 1/2 inch cubes
1tspsalt
1/2tspblack pepper
8yellow pearl onions(or shallots)
1garlic clove pressed
2tbspolive oil
2cupswashed spinach
1/2cupdried cranberries
1/4cuptoasted pecans(walnuts)
3cupscooked 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.