SPRINGFIELD, Mo. Savory Quinoa Butternut Squash Pilaf
Courtesy: Dietitian Cassie Dimmick
Brown Butter Sauce:
4 Tbsp grass fed butter
1 bunch fresh sage, torn
Juice of 1 lemon
1 Tbsp avocado oil
3 c. Cooked Quinoa (start with 1 c. Dry and cook according to package directions)
1 bag frozen butternut squash
Heat large skillet on medium high heat. Add 1 Tbsp avocado oil, and butternut squash. Heat until heated through. Add quinoa and stir. Continue cooking while you make the sauce.
For the sauce: Heat saucepan to medium high. Add butter and stir until melted. Continue stirring until the butter turns caramel color. Turn heat off. Add sage and lemon and stir. Pour the sauce over the squash/quinoa and add salt to taste. Serve on top of baby
spinach with chicken or fish on top for a yummy and healthy dinner! Makes 8 servings.