Ingredients
– 2 cups butternut squash, diced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon ground cinnamon
– 1 cup quinoa
– 2 cups vegetable broth
– 1 cup cranberries, dried
– 1/2 cup almonds, chopped
– 1/2 cup feta cheese, crumbled
Method
1. Preheat the oven to 200 degrees Celsius.
2. Toss the diced butternut squash with olive oil, salt, pepper, and cinnamon. Spread the squash on a baking tray and roast for about 25 minutes.
3. While the squash cooks, rinse the quinoa under cold water. In a pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Once the quinoa is cooked, fluff it with a fork. Add in the dried cranberries and roasted butternut squash.
5. Serve the mixture in bowls and sprinkle with chopped almonds and crumbled feta cheese.
You may also be interested in the following websites:
GardenBix.com
beekeepingworld.online
recipebix.com
freescience.info
