I am SO excited to share this recipe with you today! A few months ago, I had a delicious butternut squash risotto at a local Italian restaurant, and when I went to the grocery store last weekend the butternut squashes were calling to me. So I thought I would do a little experimenting in the kitchen and see if I could come up with a healthy, dairy-free, quinoa-based “risotto” … and I was super pleased with the results!

{My family was pleased, too … this dish makes great leftovers, which did not last very long in our house!}

– 1 cup uncooked quinoa, rinsed
– 2 cups low-sodium chicken broth
– 1 bay leaf
– 2 cups roasted butternut squash, mashed
– 1/2 cup water
– 1 cup baby spinach
– 1 cup arugula
– 2 tsp minced garlic

Optional toppings:
–  slivered almonds
–  dried cranberries
– feta cheese
– salt & pepper to taste

1. Cook the quinoa in the low-sodium chicken broth with the bay leaf for seasoning.

2. While quinoa is cooking, warm the garlic in a bit of olive oil in a frying pan. Add the mashed butternut squash and cook on medium-low.

3. After about 3 minutes, pour in the water and stir. The consistency of the squash will becoming more like a thick sauce.

4. Add the spinach and arugula and continue cooking on medium-low until the greens are fully cooked, stirring frequently.

5. Once the quinoa is fully cooked, remove the bay leaf. Pour the butternut squash mixture over the quinoa and mix well to form a “risotto.”

6. Top with slivered almonds, dried cranberries, and feta cheese if desired. {To make this recipe dairy-free, simply skip the feta cheese.}

There you have it! An easy, healthy, filling and nutritious meal! This has been my go-to lunch of the week.

If you liked this post, you might also enjoy these recipes:
– cilantro-lime quinoa with chicken
– veggie-filled pasta bake
– pumpkin pasta

This post is linked up with Menu-Plan Monday!