Description
A healthy and festive dish perfect for Thanksgiving.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup diced butternut squash
- 1 cup chopped kale
- 1/2 cup cranberries
- 1/4 cup walnuts
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the squash for 25 minutes or until tender.
- In a pot, bring vegetable broth to a boil. Add quinoa and reduce heat. Simmer for 15 minutes.
- Stir in chopped kale and cranberries. Cook for 5 more minutes.
- Combine quinoa mixture, roasted squash, and walnuts in a serving bowl.
- Toss gently and serve warm.
Notes
- Can substitute quinoa with farro or rice.
- Add more nuts for extra crunch.
- Can be served cold as a salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: thanksgiving fit, healthy thanksgiving, vegan thanksgiving