Rainbow Quinoa

• Vegan
• Gluten free

• Produce

  • 10 Asparagus spears
  • 1 cup Butternut squash
  • 3 tbsp Cranberries, dried
  • 1 cup Kale

• Pasta & Grains

  • 1 cup Quinoa, cooked

Found on nutritiontwins.com

Ingredients

• 1 cup diced butternut squash
• 10 chopped asparagus spears
• 1 cup washed, and cut up shredded kale
• 1 cup cooked quinoa
• 3 tablespoons dried cranberries

Directions

• Preheat oven to 400°
• Cover a cookie sheet with foil. Spritz sheet with olive oil. Lay butternut squash over foil and bake in oven for 30-40 minutes. At the 20-minute mark, throw in the asparagus.
• Finally, in the remaining 10 minutes, add the kale to the mixture.
• In a large bowl, add quinoa, cranberries.
• When the vegetable mixture is cooked, removed from the oven and allow to cool for several minutes. Then add to the quinoa and cranberries and stir to distribute contents evenly and enjoy!

Nutrition