Warm Autumn Quinoa

Courtesy of St. Francis Hospital

Total Time: 40 minutes/Makes 4 servings

Ingredients:

• 1 bag (10 oz.) frozen organic butternut squash
• 1 cup uncooked quinoa
• 1 ½ cups water
• ½ cup dried cranberries
• 3 Tablespoons sliced almonds
• Salt and black pepper

Balsamic Vinaigrette

• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper

Instructions:

• Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
• While the quinoa is cooking, heat the frozen butternut squash in the microwave using the instructions provided on the package. Once the squash is cooked, you can dice into smaller cubes.
• Whisk all of the vinaigrette ingredients together in a small bowl until combined. Season with salt and pepper, to taste.
• To assemble the salad, combine the cooked quinoa, cooked squash, cranberries, and sliced almonds in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper to taste. Serve immediately! 

Nutrition Facts: 439 calories, 30g fat, 38g carbohydrate, 5g fiber, 8g protein