A delicious quinoa and butternut squash dish for any season.
12 oz. chicken or tofu, cut into 1-inch pieces
1/2 cup finely chopped onion
2 tsp. olive oil
1 3/4 cup chicken broth
1 5.5 oz. can apricot or mango nectar
1 lb. butternut squash, peeled, halved,
seeded, and cut into 1-inch cubes
3/4 cup quinoa, rinsed and drained
1tsp. ground cumin
2 small zucchini, halved lengthwise
and cut into 1-inch pieces
In a saucepan, cook chicken and onion in hot oil over medium heat 2 to 3 minutes or until onions are tender, stirring occasionally. Add broth, nectar, squash, quinoa, and cumin. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Add zucchini. Cover and cook 10 minutes more or until squash and quinoa are tender. Season to taste with salt and ground black pepper.
original source of recipe unknown with minor changes