Organic Butternut Squash with Quinoa


Cook:  30 min; Yield:  4 servings 


  • 1 tablespoon extra virgin olive oil
  • 2 cloves Organic garlic, minced
  • 1 medium Organic leek, white and light green parts only, cleaned and thinly sliced
  • 2 cups Organic reduced-sodium vegetable broth
  • 2 cups peeled and diced Organic butternut squash
  • 1 cup Organic quinoa
  • 2 cups Organic baby spinach or Kale (I use Kale)
  • 2 tablespoons toasted chopped Organic 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 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.


© Original recipe courtesy Bobby Deen; *Recipe has been adapted from the original


Leave a Reply

Your email address will not be published. Required fields are marked *