Thursday, September 25, 2014

Butternut Squash with Quinoa

1 tablespoon coconut oil (or other oil)
2 cloves garlic, minced
1 medium leek, white and light green parts only, cleaned and thinly sliced
2 cups vegetable broth
1 medium butternut squash, diced
1 cup quinoa, dry
1/4 cup dried cranberries
2 cups chopped kale

Heat the oil in a large saucepan over medium-high heat. Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, squash, quinoa and cranberries and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the squash and quinoa are tender, about 22 minutes. Gently stir in the kale and cook until it just begins to wilt, about 2 to 3 more minutes. Remove from the heat and serve.

Adapted From

2 large servings
626 calories  |  13g fat  |  120g carbs  |  17g protein