Yield :
- 4 servings
- Serving Size: 1 cup
- Smartpoints : 11
Ingredients :
- 3 cups butternut squash, diced small
- 5 tablespoons extra-virgin olive oil
- 2 cups cooked quinoa
- 1/2 cup dried cranberries
- 1/3 cup walnuts pieces
- 1 tablespoon freshly chopped basil
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
Preparation :
- Pour 3 tablespoons of extra-virgin olive oil into a medium saucepan. Sauté the squash over medium-low heat until cooked through and tender.
- In a large bowl, mix the cooked squash, quinoa, cranberries, walnuts, basil, salt, pepper, and the remaining 2 tablespoons of extra virgin olive oil.
Nutritional Info :
- 4 servings
- Serving Size: 1 cup
- Calories: 327
- Total Fat: 20 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Sodium: 11 mg
- Cholesterol: 0 mg
- Carbohydrates: 33 g
- Fiber: 5 g
- Sugars: 4 g
- Protein: 6 g
- SmartPoints value : 11