Feasting with FARE: Jeweled Quinoa

Food Allergy Friendly Jeweled Quinoa

Ingredients

• 1 2lb butternut squash, peeled, seeded, and cubed (about 3 cups-you can buy this pre-done in the grocery store)
• 1 small red onion, peeled and diced
• 1 Tablespoon olive oil 
• 1 1/2 cups quinoa, rinsed
• 3 cups chicken broth, vegetable broth, or water
• zest of one small orange
• 2 cups baby spinach, roughly chopped
• 2/3 cup dried sweetened cranberries
• 1/2 cup shelled pumpkin seeds (toasted optional)
• Salt and pepper 

Directions

1. Preheat oven to 425 degrees-Line a rimmed baking sheet with aluminum foil
2. In a large mixing bowl, combine the butternut squash, onion and oil and toss till evenly coated. 
3. Spread out in an even layer on the prepared baking sheet. Season generously with salt and pepper. 
4. Roast for 30 minutes, or until soft and cooked and the edges begin to slightly brown.
5. Remove baking sheet from oven and set aside. 
6. Meanwhile, in a 2 qt. pot stir together quinoa, broth (or water), and orange zest, and cook according to package instructions. 
7. Add the squash, onion, quinoa, spinach, cranberries and pumpkin seeds to a large mixing bowl, and combine gently. Season with additional salt and pepper if need be. Serve immediately. If making ahead of time, store in refrigerator.