BUTTERNUT SQUASH QUINOA

Filter Article Tags

Connect with us

Like us on Facebook

Posted on

On Friday, I whipped up a batch of Lauren’s Lemon Lentil Soup and was so obsessed with it (insert exciting four-letter words here), that I decided to make another one-pot-meal – A play off of a Butternut Squash Risotto. Essentially, this is not a recipe, but rather a guideline – after all, pens and documentation are sometimes overrated…

Butternut Squash Quinoa Risotto

  • 2 T coconut butter/oil
  • 2 butternut squash bulbs, cubed (I saved the necks for spiralized noodles)
  • Coarse ground sea salt and pepper
  • 2 C quinoa
  • 4 C vegetable broth
  • 1 clove of garlic, minced
  • cumin, Italian seasoning, sage, paprika
  • Melt 1 T coconut butter over medium heat. Add squash; season with salt and pepper. Cook, until edges soften, about 10 minutes.
  • Add quinoa; stir to coat. Add veggie broth, seasonings and 1 T of coconut oil. Stir for about 2 minutes.
  • Reduce heat to medium low; add hot broth (boil broth before hand). Stir for another 2 minutes.
  • Reduce heat to low, cover and let simmer for about 30 minutes.
  • Garnish with

Making both of these meals this weekend, saved me a tremendous amount of time this week! What I did, was Sunday night I portioned out the soup and quinoa (I ended up mixing to two together), placed in 6 separate containers, and stuck in the freezer. Then , each night before heading to bed, I’d pull out a container and let it thaw overnight. This way, I was able to take my lunch to work without having to hassle with morning prep work. What’s even better, is the soup/quinoa that I didn’t portion out, made a great addition to Polo’s dog food – And, he loves it! I also made Polo a batch of steamed vegetables last night with fresh organic coconut oil. Yes, he’s spoiled.

Enjoy!
xo
Callie


Signup for Awesome

Enter your email address for stock alerts, discounts, promotions and more!

SEARCH THIS STORE