Nicole Hallissey MS, RDN, CDN
What you'll need:
1 small butternut squash, peeled and cubed
2 Tablespoons coconut oil, melted
1 cup quinoa, rinsed
3 handfuls BroccoLeaf, washed
1 quart reduced sodium chicken broth
How to make it:
Preheat oven to 400 degrees F. Coat a baking sheet with coconut oil, add the butternut squash and with your hands toss the squash in the oil until evenly coated. Place in oven and bake for 30 minutes of until soft.
In a medium sauce pan boil 2 cups of chicken broth. Once boiling add quinoa and lower to a simmer. Cover and simmer for 15 minutes.
Once squash is finished, transfer to a blender. Add 2 cups of chicken broth to the blender and puree until smooth. If you notice the puree is too thick, add an additional cup of water or broth. Transfer this mixture to the cooked quinoa.
Bring prridge to a boil and add BroccoLeaf. The dish is done once the leafy greens cook down.