Spinach Quinoa with Squash
Course: Side Dishes
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1 tbsp olive oil
2 cloves fresh garlic - minced
1 medium leek, trimmed - cleaned, and sliced thin
1/3 cup golden raisins
2 cups baby spinach leaves
2 cups reduced-sodium chicken or vegetable broth
2 cups butternut squash - peeled and diced
1 cup quinoa
2 tbsp walnuts - chopped and lightly toasted
Heat the oil over medium-high heat in a large saucepan.
Add garlic and leeks, then cook about five minutes until leeks are softened, stirring occasionally.
Add the squash, quinoa, broth, and raisins, then bring mixture to a boil.
Turn heat down and cover to simmer about fifteen to twenty minutes, until all liquid is absorbed and quinoa and squash are tender.
Stir in spinach gently and cook just two or three minutes until leaves begin to wilt.
Remove from heat and sprinkle with walnuts. Serve immediately.
Makes 4 servings.