Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups butternut squash, peeled and cubed into ½ inch pieces
  • 1 cup carrots, diced
  • ½ cup frozen peas or corn
  • 2 cups chopped kale or baby spinach
  • 2 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a 12-inch cast iron skillet or deep non-stick pan. Add the diced onion and carrots, cooking for 4-5 minutes until the onion becomes translucent.
  2. Stir in the minced garlic and dry quinoa. Toast the grains for 2-3 minutes, stirring constantly, until the quinoa smells nutty and looks slightly golden.
  3. Stir in the butternut squash, dried thyme, smoked paprika, salt, and pepper, ensuring everything is coated in oil.
  4. Pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender.
  5. Remove the lid and stir in the frozen peas and chopped kale. Cook for about 2 minutes until the greens are wilted and peas are warmed.
  6. Stir in the fresh lemon juice just before serving.