Autumn Butternut Squash Quinoa

I made this dish at Thanksgiving for the vegetarians at the table.  It's packed full of protein and super super good for you!  (not to mention super yummy!)  (and pretty)

If you've never had quinoa before, don't be scared!  It's delicious!  Quinoa is a small grain with the texture of couscous and it has just as much protein in it as chicken.  It can be found at most grocery stores now and health food stores.  It'll be by the rice.

Autumn Butternut Squash Quinoa

serves 6

What you'll need:

13 oz. quinoa

vegetable broth

1 butternut squash, peeled and diced

1 purple onion, diced into large pieces

2 cups fresh cranberries, halved

4 cloves of garlic, chopped

1/2 cup slivered almonds, toasted

a couple handfuls of fresh parsley, chopped

What you'll do:

Preheat the oven to 350 degrees.

Place the diced butternut squash, onions, cranberries and garlic on a cookie sheet covered in parchment paper (or foil).  Toss with olive oil, spread out evenly and sprinkle with salt.  Bake for about 25 minutes or until the the butternut squash is fork tender.  Remove and set aside.

Prepare the quinoa according to the directions on the package and use vegetable stock when making it.  When it's done, fluff with a fork and mix in the squash mixture, the toasted almonds and the parsley.  Season to taste.

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