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Food on Fridays with Ann
I stumbled on a recipe that called for butternut squash, spinach and quinoa and decided to create something similar using what I had in the fridge and freezer. I came up with this:
Butternut Squash & Spinach with Quinoa
(please keep in mind I’m not a professional cook and I just sort of toss things together)
1 cup quinoa
2 cups broth (I used turkey broth I’d made at Thanksgiving, but vegetable or chicken broth would work just fine)
Cook according to package directions. I rinse the quinoa, then pour it into a rice cooker with the broth, letting the machine do the work.
2 cups cubed, cooked butternut squash.
I roasted the squash in a shallow pan in the oven for 20-40 minutes (cooking time depends on the size of the cubes—stick a fork into a cube to test for doneness. Fork should go in easily)
1 tablespoon olive oil
1 clove garlic, minced
Cook the garlic in olive oil until softened. Then dump in the cooked quinoa and squash, and then stir in the following:
1/3 cup raisins
2-3 Tablespoons slivered almonds
1 cup frozen spinach, cooked
A little more olive oil
Stir until blended, adding just a little olive oil to tie the flavors together. Salt to taste.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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