Lemon Butternut Quinoa

We love quinoa dishes and usually use a mix of red and white quinoa. You can use just the white if that is what you have!

1 butternut squash peeled and diced 1/2" cubes
1 red onion wedged or diced
1 lemon juice and peel
olive oil
1.5 cups quinoa
4 cloves garlic
1-2 t. thyme
3 cups vegetable broth
1.5 cups greens (your choice; parsley, cress, spinach)
salt and pepper
Pinion nuts

Heat oven to 400 degrees. Coat butternut with a squeeze of lemon juice (save the rest of the juice and grated peel for later) and olive oil. You can either roast the wedged onions with this or dice them and saute later.
Cook for 15 minutes stirring once or twice.

Rinse quinoa and drain while squash is cooking. Saute onion and garlic (or just garlic) in oil until soft. Add quinoa and toast until dry and fragrant. Add squash, broth, thyme, the rest of the lemon juice and peel, salt and pepper to taste. Simmer covered for 20 minutes.

Remove from heat. Stir in chopped greens and serve topped with pinion nuts!