Get 20% off your first month with code TWENTY.

Featured Recipe: Butternut Squash Quinoa "Risotto" from Sarah Dussault of SarahFit.com

11.14.2012

Try this protein-packed butternut squash quinoa "risotto" with brussel sprouts for a satisfying and tasty side without the guilt!

Ingredients

Prep Time: 1 hr; Serves: 8

3 Chicken Breasts (can also use chicken apple sausages for extra protein or skip the chicken for a vegetarian option)
3 cups of Low Sodium Chicken Broth (can use vegetable broth if vegetarian)
2 cups Quinoa
4 cups of cubed Butternut Squash
3 cups of sliced Brussels Sprouts
Laughing Cow Smooth Sensations 1/3 Less Fat Cream Cheese Spread
Optional: Walnut Pieces or Sliced Almonds
Optional: Thinly sliced parmesan cheese and pecorino romano
Salt and Pepper to taste (Sarah also uses a little bit of a spice blend from Trader Joe’s called 21 Seasonings Salute)

Directions

  1. Bring 1 cup of chicken broth and 1 cup of water to a boil.

  2. Add in chicken breasts and simmer for 30 minutes or until chicken is easy to pull apart. You will know when the chicken is done. Do not worry about over cooking it. The longer is simmers, the easier it will be to pull apart. (Note: Skip this step for a vegetarian option).

  3. Preheat oven to 400F. Place butternut squash and brussels sprouts on 2 cookie sheets. Spray with a little EVOO and season with salt and pepper.

  4. Roast in the oven for about 20 minutes. Take them out, flip the squash and sprouts. Depending on your oven, you may need another 10-20 minutes of roasting.

  5. While veggies are roasting and chicken is cooking, bring 2 cups of water and 2 cups of chicken broth to a boil. Add in 2 cups of rinsed quinoa. Bring down to a simmer and cook according to directions. The quinoa will take about 15 minutes to cook.

  6. Once the quinoa is done, add in the laughing cow cheese and 1/2 of the roasted butternut squash and stir until the cheese has melted in smoothly. Shred the chicken and add that in to0. Sarah adds a little bit of garlic powder and celery seed for seasoning - feel free to add what you like here.

  7. Next, add in the rest of the roasted veggies.

  8. After you serve your guests, top with walnut pieces and a blend of parmesan cheese and pecorino romano.

  9. Enjoy!

This recipe can also be made using a slow cooker - check out Sarah's tips here.

Nutritional Info

Servings: 8
Calories: 135
Total Fat: 6.5g
Cholesterol: 45.0mg
Sodium: 464.9mg
Potassium: 755.4mg
Total Carbohydrate: 6.3g
Dietary Fiber: 7.5g
Protein: 24.1g

Vitamin A: 153.6%
Vitamin B-12: 7.2%
Vitamin B-6: 30.1%

Recipe courtesy of Sarah Dussault from SarahFit.com

Sarah is a personal trainer, fitness trend expert and YouTuber - her fitness videos have been viewed more than 80 million times! Sarah is a full-time health and fitness blogger with a passion for sharing healthy lifestyle information and uses her site, SarahFit.com, to bring you the latest findings, best recipes, most effective workouts, motivational advice and more. She is also an online contributor for Women’s Health/Men’s Health, Laughing Cow, City Sports, Diet.com and Examiner, reports for local Boston nightlife TV show “Dirty Water TV”, and was recently named one of Stuff @ Night Magazine’s “Bodies of Boston.”

 

You Might Like

Healthy Holiday Salads

Featured Recipe: Roasted Vegetable Soup from Sharon Richter, RD

1 Comments

Join the Conversation

Go Recess reserves the right to restrict comments that do not contribute constructively to the conversation at hand, contain profanity, personal attacks or seek to promote a personal or unrelated business.