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Butternut Squash “Rotini” Spinach Walnut Quinoa

Butternut Squash “Rotini” Spinach Walnut Quinoa

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Servings
4-6
Calories
240
Prep Time
15 minutes
Total Time
35 minutes
Skill Level
Easy

Ingredients

  • 1 (10 ounce) package Mann’s Butternut Squash “Rotini”
  • ½ cup quinoa, rinsed and drained
  • 2 garlic cloves, minced
  • 1 cup chicken or vegetable broth
  • 2 tablespoons olive oil
  • 2 cups baby spinach leaves
  • 1 teaspoon ground coriander
  • ½ cup toasted walnuts, chopped
  • ½ teaspoon ground cumin
  • 2 tablespoons lemon juice
  • 1 cup onion, chopped
  • salt and pepper to taste

The Method

The Method

The Method

Combine quinoa and broth in a 2-quart saucepan; heat to a boil. Cover pan; reduce heat to low and simmer 15 – 20 minutes or until the liquid is absorbed. Set aside, covered. Heat oil in large skillet over medium heat. Add coriander, cumin and onions; sauté for 5 minutes until onions are soft. Add garlic and Butternut Squash “Rotini;” sauté until tender (3-5 minutes). Gently combine Butternut Squash “Rotini” mixture, cooked quinoa, spinach, walnuts, and lemon juice. Season to taste with salt and pepper. Serve immediately.

Nutrition Facts
Serving Size: 211g l Servings: 4-6
Amount Per Serving
Calories 240 l Calories from Fat 130 l Total Fat 14g (sat fat 1.5g trans 0g) l Cholesterol 0mg l Sodium 210mg l Total Carbohydrate 26g l Dietary Fiber 5g l Sugars 4g l Protein 6g l Vitamin A 180% l Vitamin C 45% l Calcium 8% l Iron 15%
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