Butternut Squash Quinoa Salad
Ingredients (this makes a big batch):
700g butternut squash, peeled and cut into cubes
200g of Trader Joe’s Tricolored Quinoa
2 cups of Trader Joe’s Chicken Bone Broth
80g of dried cranberries
60g of crumbled feta cheese
2 TBS of olive oil
Preheat oven to 375
Place the butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 25 min
Heat the 1 tablespoon olive oil in a saucepan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often.
Stir in the bone broth. Bring the mixture to a boil. Turn down the heat to low and cover the pan; cook for 15-20 minutes, or until the quinoa has absorbed all of the liquid.
Take the pan off the heat and allow the quinoa to rest for 5 minutes covered. Fluff with a fork.
Transfer the quinoa to a large serving bowl, gently toss in the cooked butternut squash, feta and cranberries.
Macros for 200 grams:
Author: Ryann Dacy, Black Iron Nutrition Coach, @ryann__nicole__