- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 367.0
- Total Fat: 10.1 g
- Cholesterol: 10.4 mg
- Sodium: 553.2 mg
- Total Carbs: 60.7 g
- Dietary Fiber: 5.4 g
- Protein: 10.1 g
Quinoa with Butternut squashSubmitted by: LESSNALGAS
IntroductionThis recipe has crunch thanks to the pumpkin seeds, tons of antioxidants from the butternut squash, fiber and protein from the quinoa. If you've never had quinoa, it's pronounced This recipe has crunch thanks to the pumpkin seeds, tons of antioxidants from the butternut squash, fiber and protein from the quinoa. If you've never had quinoa, it's pronounced
1.5 cups uncooked quinoa
1.5 cups cubed butternut squash
1/2 cup pumpkin seeds (plain or try tamari or other seasoned pumpkin seeds)
2 tbsp butter (clarified butter or ghee can also be used)
1 tbsp ground sage
1 tsp ground thyme
2 tbsp brown sugar
salt and pepper to taste
Prepare quinoa in a rice cooker or as stated on the packaging.
Melt butter (a small cup in the microwave works great) and once melted add sage, thyme, brown sugar and blend.
Place cubed butternut squash in an oven safe 8x8 or 9x13 pyrex or pan and drizzle with seasoned butter, mixing to coat.
Bake butternut squash for 15-25 minutes until tender and slightly golden (time will depend on size of cubes).
Add fully cooked quinoa and pumpkin seeds to the butternut squash. Mix well and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user LESSNALGAS.