Quinoa with Squash and Cranberries
Prep time:5 min
Total time:25 min
1 pkg (400g) Longo’s Cubed Squash
2 tsp chopped fresh Longo’s Thyme
1 pkg (400g) Longo’s Kitchen Cooked Quinoa
1/2 cup Longo’s Dried Cranberries
1 pkg (142g) Longo’s Baby Arugula
Longo’s Extra Virgin Olive Oil
Salt and pepper
- •Toss squash with 2 tbsp Longo’s Extra Virgin Olive Oil, thyme and 1/2 tsp each salt and pepper. Spread onto parchment-paper-lined baking sheet and roast in 425°F oven for about 20 minutes or until golden and tender.
- •Heat quinoa per package directions. Place in large bowl, add a pinch each of salt and pepper, cranberries and roasted squash; stir to combine.
- •Spread arugula over serving dish; drizzle with 2 tbsp Longo’s Extra Virgin Olive Oil, 1/4 tsp each salt and pepper, then toss to coat. Spoon quinoa mixture overtop to serve.
Per serving: 610 calories
- Protein 15g
- Fibre 12g
- Fat 19g
- Sugar 20g
- Carbs 96g
- Sodium 460mg