One-Pot Creamy Quinoa with Butternut Squash
⅔ cup(s), chopped
1 tbsp(s), chopped
Fat free reduced sodium vegetable broth
Uncooked butternut squash
4 cup(s), cubed
2 oz, shredded (1/2 cup)
Grated Parmesan cheese
- Place quinoa in a medium bowl and cover with cool water; swish quinoa in bowl, agitating with fingers. Drain well.
- Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add shallots and sage and sauté 3 minutes. Stir in quinoa and cook until lightly browned, 3 minutes. Stir in broth, squash, salt, pepper, and bay leaves. Bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and squash is just tender, 15 to 18 minutes. Uncover and gently stir in cheeses. Discard bay leaves before serving.
- Serving size: about 1⅓ cups