Ingredients

The following ingredients have 5 Servings
  • 4 cups diced butternut squash
  • 2 cups Brussels sprouts (, cleaned and sliced in half)
  • 3/4 cups finely chopped shallots
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • drizzle veggie broth or your favorite oil (, for roasting)
  • 5 sprigs rosemary
  • 2 cups uncooked quinoa
  • 2 1/2 cups  veggie broth (,  to cook quinoa (can sub water))
  • 1 cup roasted pistachios (, shells removed)
  • 3 cups baby spinach (, measure packed)
  • 1 cup dried cranberries

Instruction

  • Preheat oven to 450 F/230 C
  • Place squash, Brussels sprouts and shallots on a parchment lined cookie sheet. Sprinkle with the salt, pepper and oil or broth, and mix around well.
  • Place 5 sprigs of rosemary over the top.
  • Bake for 35 minutes, or until the edges of the squash are turning brown.
  • Meanwhile, place spinach, pistachios and cranberries in a large bowl.
  •  Rinse quinoa and place in a pot with the broth. 
  • Place on stove top on high heat and bring to a boil (about 5-7 minutes).
  • Once boiling, cover, turn down the heat to medium and cook an additional 12-15 minutes until the water is absorbed. Once done remove from heat and pour it over the spinach in the bowl. This will help wilt it a bit.
  • Once the veggies are done (should be golden brown at the edges), remove them from the oven and throw away the rosemary. 
  • Then place everything in the large bowl. Let it sit for a bit while you clean up so the spinach gets nice a wilted.
  • Mix everything well. Serve warm or can even chill it in the refrigerator to serve cold.