Our weekly Real Meal offers you a healthy dinner idea, allowing you to make the most of the organic and all-natural products featured in our Weekly Real Deals. This week’s recipe is light and healthy: Roasted Grape and Butternut Squash Quinoa. You may wish to double the recipe and serve leftovers for lunch all week long!
- Preheat oven to 400F. Spread 2 cups of diced butternut squash on a baking sheet lined with parchment paper. Toss with oil to coat, and season with salt and pepper. Bake for about 45 minutes, or until tender. During the last 10 minutes of baking, spread the grapes on a second baking sheet, and bake until wilted and starting to burst. Set aside to cool.
- Meanwhile, bring 2 cups of bone broth and 1 cup of tri-color quinoa to a boil, then cover and reduce to low heat. Simmer until all the liquid is absorbed, about 15 minutes. Transfer the quinoa to a large bowl and season well with olive oil, lemon juice, salt, and pepper.
- To the bowl of quinoa, add the (cooled) squash and grapes, ½ cup sliced almonds, ½ cup chopped parsley, and ¼ cup thinly sliced scallions. Toss to combine and adjust seasonings. Optional: add ½ cup crumbled goat cheese or feta cheese and toss gently before serving. Enjoy room temperature or cold.