One of my many “lets use whatever’s in the fridge” dinners. This is a great, heathy, vegetarian dish for any Fall night thats packed with protein, fiber, and vitamins galore!
for the butternut squash and plantains
- 1 butternut squash, diced
- 1 large plantain, sliced
- olive oil spray
- garlic powder
- garam masala
for the quinoa
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth.
- 1 cup spinach
Preheat oven to 450
line baking sheet with aluminum foil and mist with cooking spray. Placed squash and plantain on sheet and coat with olive oil, salt, and spiced. Roast in the oven until soft~ about 25 minutes
Meanwhile, prepare the quinoa. Place quinoa and broth into a pan over high heat until it reaches a boil. Then, lower to a simmer and cook covered for 15 minutes. Remove from heat and fluff with a fork. Set aside until squash is finished.
Remove squash from oven and place into a serving dish with quinoa and spinach. Mix until combined and spinach has just begun to wilt.