Butternut Squash and Quinoa Side Dish
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 142.3
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 5.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 4.8 g
- Protein: 3.9 g
View full nutritional breakdown of Butternut Squash and Quinoa Side Dish calories by ingredient
Number of Servings: 16
Ingredients
-
1 butternut squash peeled, hulled and diced (about 6c)
1 tsp olive oil
1.5 cups quinoa
3 cups water
.5 cup dried crandberries
.5 cup unsalted, roasted cashews
Dressing:
2 TBSP orange juice
1 TBSP olive oil
.5 TBSP honey
Tips
If you use agave instead of the honey you will make this vegan.
Directions
Preheat oven to 400 degrees. Mix squash with the tsp olive oil. Spread on cookie sheet and place in oven about 30 minutes
While squash is cooking, cook quinoa in the water. Bring to a boil and boil for 5 minutes. Decrease heat to a simmer and simmer 20 minutes or until water is completely absorbed. Remove from heat and fluff with a fork.
In large bowl combine the quinoa with the squash, cranberries and cashews.
In small bowl whisk together the dressing ingredients. Add to squash mixture and toss to coat.
Serving Size: 16 .5-cup servings
While squash is cooking, cook quinoa in the water. Bring to a boil and boil for 5 minutes. Decrease heat to a simmer and simmer 20 minutes or until water is completely absorbed. Remove from heat and fluff with a fork.
In large bowl combine the quinoa with the squash, cranberries and cashews.
In small bowl whisk together the dressing ingredients. Add to squash mixture and toss to coat.
Serving Size: 16 .5-cup servings