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Quinoa with Apple and Butternut Squash


3/4 tsp       table salt, divided
2 cups        cooked quinoa
1 tbsp         olive oil
2 cups        butternut squash, diced
1 cup          onion, chopped
1/2 cup      sweet red pepper, diced
1 medium apple, peeled, cored, diced
1 1/2 tsp    minced garlic
3/4 tsp        dried thyme
1/4 tsp        black pepper
1/4 cup      fat-free, low-sodium chicken broth

To Prepare:

Cook quinoa according to directions on the package.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash, onion and red pepper. Cook, stirring often, until vegetables are browned and almost tender, about 8 minutes.

Stir in apple, garlic, thyme, black pepper and remaining 1/4 teaspoon of salt. Cook, stirring, until apple is almost tender, about 2 minutes; stir in broth, scraping bottom of skillet with a wooden spoon to loosen any browned bits. Stir in cooked quinoa; toss over low heat to mix and coat. Remove from heat and serve.

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