Quinoa

Butternut Squash Quinoa

1 cup- Quinoa

2 cups- Water

1- Butternut Squash cut into 1/2 inch cubes

4 slices- Turkey Bacon or Regular Bacon

3 TBS- Olive Oil

2 TBS- Balsamic Vinegar

2 TBS- Dijon Mustard

1-TBS Honey 

1 tsp- Nutmeg

Salt and Pepper to Taste

1. Preheat oven to 375 degrees. Place cubed butternut squash on cookies sheet. Lightly coat in olive oil, salt, pepper, and nutmeg. Place in oven and let cook for about 30 minutes. Test with a knife to see if it is tender enough. Knife should come out with ease.

2. In a pot add Quinoa and water. Bring to a boil. Turn heat on low, cover and cook for 15 minutes. Let cool for 5 minutes, fluff with fork.

3. Cook bacon through in a skillet and cut into small pieces.

4. Whisk together in a separate bowl: olive oil, vinegar, mustard, honey, and salt and pepper to taste. 

5. Add Quinoa, squash, and turkey bacon together. Add in dressing slowly and stir. Note: You don't have to add all of the dressing. Taste and if it needs more continue to add. Salt and pepper your dish to taste. Enjoy

Serves 4 

 NOTES-

This dish can be served warm, room temperature, or chilled. It is a great left over and a perfect next day lunch.

I served it with curry chicken..recipe to come soon.

I buy my Quinoa in bulk at Costco. They also sell the pre-cubed butternut squash shown in this recipe.

Love,

Jake & Lex

XO