Butternut Squash Quinoa with Dried Cherries
Sweet and Sour Brussels Sprouts
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
- 2 Tbsp olive oil
- 2 (12-oz) pkg shredded Brussels sprouts
- ½ cup balsamic vinegar
- ¼ cup honey
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Heat oil in a large Dutch oven over medium heat; add Brussels sprouts.
- Sauté 5 minutes or until wilted.
- Combine vinegar and honey; add to Brussels sprouts.
- Cover, reduce heat, and simmer 10 minutes, stirring frequently; stir in salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
570
|
160
|
730
|
| Fat (g) | 27 | 5 | 32 |
| Sat. Fat (g) | 5 | 0.5 | 5.5 |
| Protein (g) | 13 | 3 | 16 |
| Carb (g) | 74 | 23 | 97 |
| Fiber (g) | 13 | 4 | 17 |
| Sodium (mg) | 760 | 230 | 990 |
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