SUPERFOOD: Butternut Squash With Quinoa, Spinach and Walnuts

I was never a fan of quinoa but I stumbled across this recipe and have been loving it ever since! My coach had suggested I look into Quinoa and Squash because we discovered I am super carb sensitive. I’ll eat a carb for breakfast and it’ll show up on my thigh by lunch …ugh, lol. This recipe combines the two super-foods so it was an easy pick for me after browsing online for what seemed forever. Another plus is this recipe was very easy to follow and doesn’t take long at all to make – for a non cooking person like myself this was a win! Learning what works for you has been fun …taste buds no exception, and mine definitely approve this recipe —

I hope you guys like this one as much as I do…

Butternut Squash With Quinoa, Spinach and Walnuts


Serves 4

1 tablespoon olive oil
2 cloves garlic, minced
1 medium leek, white and light green parts only, cleaned and thinly sliced
2 cups reduced-sodium vegetable broth
2 cups peeled and diced butternut squash
1 cup quinoa
1/3 cup golden raisins
2 cups baby spinach
2 tablespoons toasted chopped walnuts

Heat the oil in a large saucepan over medium-high heat. Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, squash, quinoa and raisins and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the squash and quinoa are tender, 15 to 20 minutes. Gently stir in the spinach and cook until it just begins to wilt, 2 to 3 minutes. Remove from the heat. Sprinkle with the walnuts.

Per Serving: 345 Cal; 14 g Protein; 8 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 60 g Carb; 9 g Fiber; 11 g Sugar; 239 mg Calcium; 7 mg Iron; 147 mg Sodium; 0 mg Cholesterol

Original post by Michelle Buffardi:

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