Quinoa with Butternut Squash and Lemon ^Featured

Ingredients
2 cups butternut squash, (about 10 oz.)

1 tsp. lemon juice
1 cup quinoa
1/4 cup chopped shallots
4 cloves garlic, minced
1 tsp. dried thyme                                                                              
2 1/2 cups vegetable broth
1 tsp. grated lemon peel
1-2 TBS. lemon juice
salt and freshly ground pepper, to taste
2 TBS. lightly toasted pine nuts (optional)
1 tsp. minced fresh chives (optional)

 Preparation
Preheat oven to 400F.

1. Cut the squash in half and scrape out the seeds and strings. Peel and cut into 1/2-inch cubes and toss   with 1 teaspoon of lemon juice.
2. Place cubes on a non-stick baking sheet, sprinkle with salt and pepper, and bake for 15 minutes, stirring halfway through.
3. Place quinoa in a fine-mesh strainer, rinse well and drain.
4. Heat a deep, non-stick pot. Add shallots and garlic and cook, stirring, until shallots soften slightly.
5. Add the quinoa and toast it until it has dried out and begins to exude a toasty aroma.
6. Add the squash along with thyme and vegetable broth. Reduce heat to low and cover. Cook, stirring once or twice, until all broth is absorbed, about 20 minutes.
7. Stir in the lemon peel and 1 tablespoon of lemon juice. Season to taste with salt and pepper, and add more lemon juice if needed.
8. Serve with toasted pine nuts and chives sprinkled on top.

 Nutrition Facts: 4 servings
Calories 240
Fat 5.7 gm
Protein 8.4 gm
Carbohydrates 41.2 gm
Sugar 1.7 gm
Fiber 5.2 gm
Cholesterol 0 mg
Sodium 291.8 mg