Butternut squash part 2

The soup is set, now on to the quinoa bowl. I used the left over roasted squash, kale (which I always have on hand), feta and cranberries. Oh! And the left over chicken broth.

I used about a half cup of tricolor quinoa and about a cup of broth. I needed to add a splash of water so I had enough liquid. I also added a pinch of thyme to the liquid because it’s yummy.

I quickly washed up some baby kale I had in the fridge. It will get thrown into the quinoa during the last few minutes of cooking.

Now I just mixed in the squash, feta, and cranberries. It is good to go!

Recipe for Quinoa Bowl with Butternut Squash

Ingredients:

• Roasted butternut squash (2 handfuls)
• Handful of kale ( used baby kale, chopped)
• 1/4 cup of feta
• handful of dried cranberries
• 1/2 cup of quinoa
• 1 cup of chicken broth
• 1 teaspoon of thyme

Steps

• Roast the squash (375-400 for 30-40 minutes with a little olive oil and sea salt)
• Cook the quinoa in the broth and thyme. Cook according to the package directions (mine said for 15 minutes at a simmer)
• Mix in all the yums! (a.k.a. the feta, cranberries, squash, kale)
• Eat!