This quinoa dish is another meal derived from my need to eat cheaply. This recipe for Quinoa with Butternut Squash and Pecans was inspired by a recipe I found on the Whole Foods site.
Quinoa with Butternut Squash and Pecans
4 cups butternut squash, peeled and cut into chunks
1 tablespoon olive oil
1 teaspoon cinnamon
3/4 cup quinoa, rinsed
salt and pepper
1/2 cup pecans, toasted
Heat over to 400. Toss butternut squash with olive oil and salt and pepper. Bake for 30 minutes.
In saucepan, boil chicken broth and add quinoa. Reduce heat to low, and cover and cook until broth is absorbed, about 15 minutes. Let stand.
Toss together cinnamon, quinoa, pecans and squash in a bowl.