1 (10 oz) package Mann’s Butternut Squash Zig Zags
½ cup quinoa, rinsed and drained
2 garlic cloves, minced
1 cup chicken or vegetable broth
2 tbsp olive oil
2 cups baby spinach leaves
1 tsp ground coriander
½ cup toasted walnuts, chopped
½ tsp ground cumin
2 tbsp lemon juice
1 cup onions, chopped
Salt and pepper, to taste
Servings: 4
1Combine quinoa and broth in a 2-quart saucepan; heat to a boil. Cover pan; reduce heat to low and simmer 15-20 minutes or until the liquid is absorbed. Set aside, covered.
2Heat oil in large skillet over medium heat. Add coriander, cumin, and onions; sauté for 5 minutes until onions are soft.
3Add garlic and Butternut Zig Zags, sauté until tender (3-5 minutes).
4Gently combine Butternut Zig Zags mixture, cooked quinoa, spinach, walnuts, and lemon juice. Season to taste with salt and pepper. Serve immediately.
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