Sqaush, shrooms and spinach, oh my!
“This grain bowl has everything you could want - sweet squash, sour craisins, nutrient-packed spinach, creamy cheese, and a protein punch from the quinoa.
Ingredients:
1 1/4 c quinoa
2 c water or stock
4 cloves garlic
6 sprigs thyme
1 c cubed butternut squash
10 oz mushrooms, cleaned and quartered
1 bunch washed, fresh spinach
3 oz craisins
2 oz crumbled feta
3 tbsp extra virgin olive oil
Salt and crushed red pepper to taste
Directions:
Preheat oven to 375°F and bring 2 c water or stock up to a boil with smashed garlic and 3 sprigs of thyme in a sauce pan.
Place cubed squash and quartered mushrooms on a baking sheet, drizzle w evoo (extra virgin olive oil) and season with salt, thyme and crushed red pepper. Roast for 30 minutes.
In a large sauce pan, saute 2 cloves of garlic and crushed red pepper in evoo and add washed and dried spinach and salt. Cook until wilted, adding 1-2 tbsp water as necessary to steam with lid on.
Add 1 1/4 c of quinoa and 2 tsp salt to the boiling liquid. Reduce to simmer and cover. Cook for 17-20 min. Fluff w fork.
Combine cooked quinoa in a bowl with squash, mushrooms, and spinach. Garnish with craisins and feta.