Butternut Squash With Quinoa, Spinach, And Walnuts

1. 1

   Heat the oil in a large saucepan over medium-high heat.

2. 2

   Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes.

3. 3

   Add the broth, squash, quinoa and raisins and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the squash and quinoa are tender, 15 to 20 minutes.

4. 4

   Gently stir in the spinach and cook until it just begins to wilt, 2 to 3 minutes.

5. 5

   Remove from the heat.

6. 6

   Sprinkle with the walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.