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
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