Quinoa & Butternut Squash

Quinoa & Butternut Squash

Shaliese Original

1/2 C. quinoa, rinsed

1 c. chicken broth

1/4 C. pine nuts

1 Tbls. olive oil

2 C. butternut squash, diced

1/4 C. finely diced red onions

1 slice bacon, cooked and crumbled

2 Tbls. freshly grated Parmesan cheese

salt and pepper

1. Add quinoa and chicken broth to a small pot over high heat.  Bring to a boil, then cover and reduce to a simmer for 15 minutes.  Drain any excess liquid and set aside.

2. Heat a pan to medium heat.  Add pine nuts and cook, tossing often, until pine nuts are toasted.  Remove pine nuts from the pan and set aside.

3. Heat saute pan over medium heat and add olive oil.  When oil is hot, add the butternut squash with salt and pepper to taste.  Cook for one minute.

4. Add red onions to the pan and cook for 10 minutes, stirring occassionally.

5. Stir in the bacon and cook for another 1-2 minutes, or until the squash is cooked through (cooking time will depend on the size of your squash). 

6.  Add Quinoa and pine nuts to the pan, stir until heated through.

7.  Remove from heat.  Stir in Parmesan cheese and serve!