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Quinoa with Butternut Squash Spinach and Dried Cranberries
Description
This quinoa with butternut squash and dried cranberries is delicious, easy to make and great for a holiday side dish. Vegan and gluten-free.
Ingredients
- 3 cups Butternut Squash Cut Into 1/2 Inch Cubes
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 2 Tablespoons Olive Oil
- 8 Yellow Pearl Onions, Peeled
- 1 clove Garlic, Minced
- 2 cups Fresh Spinach
- 3 cups Cooked Quinoa
- ½ cups Dried Cranberries
- ¼ cups Toasted Pecans
- Olive Oil Spray
Preparation
Preheat oven to 350 F (177 C). Line a rimmed baking sheet with aluminum foil or a Silpat. Put squash onto the baking sheet in a single layer, spray evenly with olive oil and season with salt and pepper. Bake until tender for 30-40 minutes.
Heat the olive oil in a pan over medium heat. Cook the yellow pearl onions and garlic for 3-4 minutes or until onions start to turn translucent. Add spinach and cook for 2-3 more minutes. Remove the mixture to a serving bowl. Add roasted butternut squash, quinoa and cranberries. Stir to combine.
Transfer to bowls, top with toasted pecans and serve.
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