One Pot Quinoa with Spinach & Butternut Squash

Posted on February 24, 2016


1 Organic Leek, washed well and sliced thinly (I use the green parts too)

½ Organic Butternut Squash, peeled and cubed

1 bunch Organic Spinach, stems trimmed, washed and torn

½ Organic Lemon, sliced in thin circles then quartered, and zested

1 cup Organic Quinoa

2 cloves Organic Garlic

2 cups filtered water + 1 cube Organic veggie stock (or 2 cups of homemade)

¼ cup Organic Basil, sliced in ribbons

¼ cup Organic Hemp hearts

Sea salt & Organic Black Pepper to taste



Heat a little oil in a large pot over med-high heat. Add the garlic & leeks (adding green parts first, then white). Cook, stirring occasionally, until softened, about 5 minutes. Add the broth, squash, quinoa and lemon pieces with zest, bring to a boil. Give it a good stir, turn temperature down to low and put a lid on cook about 15 minutes, until the quinoa has absorbed the stock and squash is tender. Add spinach, basil and hemp hearts and stir well. Remove from heat, put lid back on and let the spinach wilt, season well and serve.