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1 1/2# butternut squash
3 cups Chicken broth
1 cup water
1 rotisserie chicken, breast meat removed and shredded
1 T EVOO
1 medium yellow onion, diced
4 cloves garlic, crushed
1 1/2 tsp oregano
1 14-ounce can diced tomatoes
2/3 cups uncooked quinoa
3/4 cup Kalamata olives, sliced
handful of fresh Italian parsley
Bake squash (cut into cubes or buy pre-cut cubes and drizzle with EVOO, sea salt and pepper) at 350 for 30 minutes.
Take half the squash and reserve cubes. Take other half and mash, also set aside.
Heat EVOO in large pot and saute onions until tender, almost browned.
Add garlic and oregano, stir for 1 minute.
Add tomatoes, squash pieces and squash mash. Stir.
Add broth, water, and quinoa.
Place on simmer and cover for 15 minutes.
Modified from original recipe found here: http://www.cookincanuck.com/2011/11/hearty-chicken-stew-with-butternut-squash-quinoa-recipe/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FhIdj+%28Cookin%27+Canuck%29&utm_content=Google+Reader