Cranberry Almond Quinoa
Author: NutritionTwins.com
Serves: 7
- 2 cups uncooked quinoa
- 2 teaspoons olive oil
- Olive oil in spray jar
- 4 diced zucchinis
- 1 peeled and diced butternut squash
- 2 cups finely chopped spinach
- 2 bunches chopped green onions
- ⅓ cup dried and diced apricots
- ⅓ cup dried cranberries
- 1 cup chopped parsley
- ⅓ cup unsalted almond slivers
- a squeeze of lemon, optional
- Boil 4 cups water; add the quinoa and return the combination to a boil.
- Lower heat, cover and simmer about 20 minutes—until quinoa absorbs water.
- Remove from heat and let cool. Meanwhile, sauté zucchini and butternut squash using 2 teaspoons olive oil and adding several spritz of olive oil until slightly seared.
- Add spinach and cook until steamed.
- Combine vegetables and quinoa.
- Stir in onions, apricots, cranberries, parsley, and almonds. Add a squeeze of lemon, if you like. Toss again. Enjoy chilled for best results!
- Nutritional Information per ¾ cup serving:189 Calories; 5 g Fat; 0g Saturated Fat; 33 g Carbohydrates; 7 g Protein; 10 mg Sodium; 5 g Fiber g
Serving size: ¾ cup Calories: 183 Fat: 4g Saturated fat: 0g Carbohydrates: 33g Sodium: 10mg Fiber: 5g Protein: 7g Cholesterol: 0mg
Recipe by Nutrition Twins at https://www.nutritiontwins.com/cranberry-almond-quinoa/
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