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.
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olive oil spray
(1/2 large) butternut squash diced into 1/2 inch cubes
yellow pearl onions
— (or shallots)
garlic clove pressed
— (see how to cook it here)
Preheat oven to 350 F (177 C).
Line baking sheet with aluminum foil or
. 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.
This quinoa with butternut squash and dried cranberries can be stored in an
air tight container
in the fridge for 3 days.
All text and images ©
Lyubomira from CookingLSL
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