Kid-Friendly
Butternut Squash Quinoa with Dried Cherries
Spicy Black-Eyed Pea Salad
Ingredients
- 2 (12-oz) pkg cubed butternut squash
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 2 (4.9-oz) boxes rosemary and olive oil quinoa
- 1 (5-oz) pkg dried cherries
- ⅓ cup refrigerated champagne vinaigrette
- 1 cup chopped walnuts
- 1 (4-oz) pkg crumbled feta cheese
- 1 (5-oz) pkg baby arugula
Instructions
- Preheat oven to 425°F.
- Toss butternut squash with oil, salt and pepper on a greased rimmed baking sheet.
- Bake 20 minutes or until browned and tender.
- Meanwhile, cook quinoa according to package directions, adding dried cherries during last 5 minutes of cooking to soften.
- Transfer cooked quinoa to a serving bowl; add baked squash, vinaigrette, walnuts, feta and arugula.
- Toss to coat, and serve immediately.
Side Dish Ingredients
- 1 (16-oz) pkg frozen black-eyed peas
- ¼ cup chopped fresh cilantro
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp pepper
- 1 red bell pepper, diced
- ½ cup diced red onion
Side Dish Instructions
- Cook peas according to package directions; cool.
- Whisk together cilantro, oil, lemon juice, salt and pepper in a serving bowl. Add black-eyed peas, bell pepper and red onion; toss.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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