Ingredients

3 TB olive oil
3 c. coarsely chopped and peeled butternut squash
2 c. chopped red bell pepper
1 c. chopped onion
1 ½ TB chopped and seeded jalapeño pepper
3 cloves garlic, minced
4 c. chicken broth
3 c. uncooked quinoa
1 ½ tsp. salt
¼ c. fresh mint, chopped
¼ c. fresh thyme, chopped
¼ c. thin sliced green onions

FREEBIES: 2 G&S, .3 Meat, 1 Fat Calories: 232, Fat: 6.6g, Carbs: 35g, Fiber: 4.8, Protein: 8.6g

Instructions:
Heat oil. Add squash, red bell pepper, onion, and jalapeño pepper; sauté. Stir in broth, quinoa, and salt; bring to boil.
Cover and simmer until liquid is absorbed. Add quinoa mixture with green onions.

Yield: 12 servings (serving size 1 c.)

Created by Chef Traci Higgins

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