Quinotto With Butternut Squash And Spinach

Instructions

1. In a medium saucepan, bring the vegetable broth to a gentle simmer.

2. In a separate large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.

3. Stir in the garlic, cumin, and paprika, cooking for an additional minute until fragrant.

4. Add the diced butternut squash to the skillet, stirring well to coat with the onion and spice mixture. Cook for about 5 minutes until the squash starts to soften.

5. Add the rinsed quinoa to the skillet and stir to combine with the squash and onions.

6. Start adding the warm vegetable broth to the skillet, one ladle at a time, stirring frequently and allowing the quinoa to absorb the liquid before adding more. Continue this process until the quinoa is cooked through and the mixture is creamy, about 15-20 minutes.

7. Once the quinoa reaches a creamy consistency, fold in the fresh spinach leaves and cook until wilted.

8. Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

9. Serve the Quinotto with Butternut Squash and Spinach warm, garnished with fresh chopped parsley for a burst of color and flavor.