Quinoa with Squash and Cranberries

Prep time:5 min
Total time:25 min

Serves 4


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

Pantry Items

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.

Nutritional Information

Per serving: 610 calories
  • Protein 15g
  • Fibre 12g
  • Fat 19g
  • Sugar 20g
  • Carbs 96g
  • Sodium 460mg