This tasty vegan dish is simple enough that it can be prepared for dinner and frozen to portion out over the rest of the week. Quinoa is a great source of protein and fiber for vegans, and its nutty flavor pairs well with butternut squash.
2 C white quinoa, cooked
2 C of butternut squash, peeled and cut into bite-sized pieces and cooked
1 large red apple, cut into bite-sized pieces
4 C of spinach
2 cloves of garlic, minced
2 Tbsp extra virgin olive oil, additional for sauteing as needed
Preheat oven to 400 degrees
Cook quinoa following package directions
Roast squash at 400 for 20-25 minutes- check the firmness. You don’t want it overcooked or it will be soggy.
Lightly coat a skillet with extra virgin olive oil
Saute garlic for up to 5 minutes, paying close attention so it does not burn
Pour spinach into skillet and continue to saute until spinach has wilted, then remove from heat
Pour quinoa, squash, apple and spinach/garlic mixture into a large bowl
Toss to mix
Pour extra virgin olive oil on top and toss to coat
Tip: Butternut squash and quinoa can be used in several other dishes, do don’t be afraid to buy extra the week you make this. You can cook extra quinoa to freeze, and cube more butternut squash to freeze and roast later.