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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A lovely fall dish or Thanksgiving sidedish Ingredients:
1 cup butternut squash |
1/2 cup cranberries |
1/4 cup red onions |
2 t. olive oil |
1 cup low sodium vegetable broth |
1 cup quinoa |
1 t. butter |
Directions:
1. Cook Quoinoa on stove top in vegetable broth according to package.
2. Toss the squash, cranberries and red onions in the olive oil.
3. Place in roasting pan.
4. Roast them in oven at 425 degrees for approximately 20 minutes or when squash is fork tender.
5. Remove from oven add butter and toss.
6. Add roasted veggies/fruit to cooked quinoa and serve.
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