- 2½ cups butternut squash, cut into ½ inch cubes
- 1½ cups red onion, chopped
- 2 Tbsp olive oil
- 1 cup uncooked quinoa
- 2 cups water
- ⅓ cup dried cherries or dried cranberries
- ¼ cup pepitas (hulled pumpkin seeds)
- 2 Tbsp olive oil
- ¼ cup fresh parsley, chopped
- 2 Tbsp apple cider vinegar
- 1½ tsp honey
- ⅛ tsp cinnamon
- Salt to taste
- 2 oz goat cheese, crumbled (optional)
- Preheat oven to 400°.
- Add butternut squash and red onion to a rimmed baking sheet. Drizzle with 2 Tbsp of olive oil and toss to coat. Bake for 20 minutes.
- To prepare quinoa, begin by using a mesh strainer to rinse the uncooked quinoa grains. Rinsing will help remove the naturally occurring saponins that may cause quinoa to have a bitter flavor. Pre-rinsed quinoa is available in some stores. Add the rinsed quinoa and 2 cups of water to a small saucepan. Stir and bring to a boil. Cover, reduce heat to a simmer and cook for about 15 minutes or until the liquid has evaporated. Remove from heat and let sit for a few minutes before fluffing with a fork.
- To make the dressing, whisk together apple cider vinegar, 2 Tbsp olive oil, honey and cinnamon in a small bowl. Season with salt to taste
- In a large bowl, add the cooked quinoa, roasted vegetables, dried cherries, pepitas, parsley and dressing. Gently toss to mix. Top with goat cheese crumbles if desired.
Amount per serving
Serving size: 1 cup
Total Fat 12 g
Carbohydrate 28 g
Fiber 3 g
Protein 7 g
Live It is a cooking demonstration presented by the Nutrition Food Service and Wellness Departments at Parkview Health. Each episode is hosted by dietitian Andrea Miller, with a goal of showcasing nutrient-dense foods and teaching viewers doable ways to use them in order to promote wellness in our community.
For more recipes and to watch past episodes of Live It, visit www.www.chwchospital.org/live-it.