YUMMY is all I have to say! Delicious quinoa tossed with roasted butternut squash, baby spinach, dried cranberries, pecans and green onions in a simple orange vinaigrette. Make it!
- 1 cup quinoa
- 2 cups no sodium chicken or vegetable broth or water
- 6 cups butternut squash diced small (1/2″ dice)
- 2 tbsp extra virgin olive oil, plus kosher salt and freshly ground pepper to season the squash
- 4 cups baby spinach
- 1/2 cup dried cranberries
- 1/2 cup coarsely chopped pecans
- 2 green onions sliced thinly
- 6 tablespoons freshly squeezed orange juice
- 2 tablespoons extra virgin olive oil for the dressing
- Preheat oven to 400 degrees
- Line a large baking sheet(s) with no-stick aluminum foil (like Alcan Slide) or parchment paper (you may need 2 baking sheets depending on their size – you don’t want to crowd the squash or it won’t roast properly).
- Toss the squash with 2 tablespoons of olive oil and a sprinkling of kosher (coarse) salt and freshly ground black pepper
- Place squash in the oven and bake for about 30 minutes until squash is browned. I like to toss the squash with a spatula every 10 minutes to ensure even roasting. Once browned remove from the oven to cool slightly.
- While the squash is roasting prepare quinoa. Bring quinoa and stock to a boil, reduce to low, cover, and simmer for 15 minutes. Remove from heat and leave uncovered for 5 minutes.
- Toss hot quinoa with baby spinach to wilt. Add in squash, cranberries, pecans, and green onions. *Note: You can also choose to quickly saute your baby spinach with some olive oil in a frying pan if you prefer it more cooked/wilted, I am too lazy to make another pan dirty so I just throw the hot quinoa over the spinach which warms it, also the fuller spinach leaves bulks up the dish and adds more texture – personal preference do what appeals to you!
- Whisk orange juice with olive oil then pour over quinoa, season with some freshly ground black pepper and toss lightly.
- Enjoy warm or at room temperature.