I really wanted to take a picture of this dish for you, but frankly it doesn’t look all that appealing and I’m not that good a photographer that I can make it look any better. I think cooking the quinoa in veggie broth killed the photo op.
However, what it lacks in beauty this dish totally makes up for in taste. It’s sweet (thanks to the squash & raisins) and nutty (thanks to the quinoa and, well, walnuts). It’s also easy and can be made in one pot. And if that’s not enough, this makes enough for a nice dinner side dish with leftovers for lunch the next day. What’s not to love? OK – some photogenic-ness would have been nice, but I guess we can’t have everything (not ALL the time anyway!)
So I hope you’ll take a leap of faith and try this dish – maybe yours will come out prettier and you can send me a photo.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium leek, white and light green parts only, cleaned and thinly sliced (I didn't have any so I used spring onions - was still yummy)
- 2 cups reduced-sodium vegetable broth
- 2 cups peeled and diced butternut squash
- 1 cup quinoa
- 1/3 cup golden raisins
- 2 cups baby spinach
- 2 tablespoons toasted chopped walnuts
- Heat the oil in a large saucepan over medium-high heat. Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, squash, quinoa and raisins and bring to a boil. Reduce the heat and simmer , covered, until the liquid is absorbed and the squash and quinoa are tender, 15 to 20 minutes. Gently stir in the spinach and cook until it just begins to wilt, 2 to 3 minutes. Remove from the heat. Sprinkle with the walnuts.