Vegetarian

Butternut squash Quinoa with Cranberries is for Side Dish.

Butternut squash Quinoa with Cranberries takes 20 minutes to prepare.

Butternut squash Quinoa with Cranberries takes 30 minutes to cook.

Butternut squash Quinoa with Cranberries makes 5 servings.

The ingredients for Butternut squash Quinoa with Cranberries are:

3/4 c quinoa
1.5 c water
3.5 c butternut squash cut into 3/4 inch cubes (about half a squash)
2 cloves of garlic
3T olive oil, divided
2 c Kale cut into strips
1/4 c dried cranberries
2T pepitas
1/4 c orange juice and zest
2t red wine vinegar
1 T maple syrup
salt and pepper to taste

Here is how you make Butternut squash Quinoa with Cranberries:

Preheat oven to 375. Combine butternut squash, garlic and 1T of olive oil, spread mixture on cookie sheet and sprinkle with salt and pepper.While squash is roasting combine quinoa and water in sauce pan and bring to a boil. Reduce heat to low, cook 15-20 minutes until water is absorbed. Wisk together orange juice, zest, 2T olive oil, red wine vinegar and maple syrup to make dressing.In a large bowl combine quinoa, squash, cranberries and kale. Pour dressing and coat evenly. Let sit 5-10 minutes to wilt the kale, garnish with pepitas. Enjoy!Serving Size: makes 5 1 cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user SEANNACAISON.

The nutritional information for Butternut squash Quinoa with Cranberries is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 195.3

• Total Fat: 10.3 g
• Cholesterol: 0.0 mg
• Sodium: 24.7 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 5.2 g
• Protein: 3.1 g

The dietary needs meet for Butternut squash Quinoa with Cranberries is Vegetarian