I was invited to a Thanksgiving potluck this year, but I was so overwhelmed by all of the dishes I was going to make for our actual thanksgiving celebration that I really wanted to keep it simple for this dish. I made this dish on a Friday night for a Saturday potluck, but I woke up feeling off and ill, and decided not to go 🙁 I was really bummed as I wanted to share this dish with my friends, and I also had made a double batch of this, so I was worried of the waste! Luckily, the leftovers of this dish keep well for a few days, and are great cold straight out of the refrigerator believe it or not.
Place the butternut squash on a parchment lined baking sheet and roast for 40 minutes, or until soft.
While squash is roasting, in a medium pot cook the onions, garlic and shallot with water or vegetable broth until soft and translucent.
Rinse quinoa in a fine sieve until water runs clear. Drain, transfer to the pot with the remaining ingredients up to the vegetable broth
Bring to a boil over medium heat, then cover and reduce heat to a simmer until water is absorbed, about 15 to 20 minutes.
Remove from the heat for 5 minutes *covered*, then uncover and fluff with a fork.
Add in the spinach, squash, cranberries, lemon juice and salt & pepper to taste and stir until combined. Adjust seasonings to taste as needed.
Prep Time:40 mins
Cook Time:25 mins
Chris and I dug into these leftovers for a late Sunday lunch and paired them with simple pitaya smoothies, I will include the recipe for you below to try out. What a beautiful and vibrant meal! We bumped up the nutrition with Amazing Grass Superfood Goji & Acai Berry Powder, and it all turned out great 🙂 I felt so much better after a restful weekend and simple nourishing foods.
I hope you all had a wonderful holiday season, cheers xo
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie