Thursday, October 20, 2011

Quinoa with Butternut Squash and Mushrooms

2 cups cooked Quinoa
2 cups cooked, chopped butternut squash
2 cups cooked, sliced cremini mushrooms
1 small onion, chopped
3 garlic clove, crushed
Extra virgin olive oil
Sea salt and black pepper

Add enough oil to cover the bottom of a large skillet. When hot, saute onion and garlic until softened. Add vegetables and quinoa to heat through. Season with sea salt and black pepper. Drizzle extra olive oil and fresh herbs over the top. Serve hot.

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