After giving birth to my first child, I felt utterly overwhelmed – between baby duties and sheer lack of sleep, folding a load of laundry and cooking a meal seemed like the most momentous of tasks. I remember when my friends Samantha and Matt came over with a roasted chicken and a few veggie side dishes; I literally wept with joy! Now three and a half years later, I can still recall that feeling, and each time a friend of mine has a baby I try to ‘pay it forward.’ Here is one of my go-to dishes for the occasion. It’s quick to whip up (like most of my dishes!), nutrient dense, and easy to reheat.
COLORFUL QUINOA
Ingredients
• 1 Tbsp. coconut oil
• 2 cups quinoa
• 3 cups low-sodium chicken broth (or bone broth!)
• 1 cup orange juice
• 1 medium butternut squash
• 1 package chicken apple sausage
• 1 Tbsp. Manuka honey
• Everyday seasoning, salt, and pepper
• 2/3 cup shelled edamame
• ½ cup cheese of choice – I used shaved parmesan
• 1/3 cup Craisins
Directions
- Remove skin, deseed, and cube butternut squash.
- Slice chicken sausage into ½ in pieces.
- Heat coconut oil in a large pot.
- Add butternut squash and sauté until browned.
- Add chicken sausage, honey, and seasonings and stir for two minutes.
- Add quinoa (with squash and sausage) and cook as directed on package; replacing water with chicken broth and orange juice.
- Once cooked through, turn off heat and stir in edamame and Craisins.
- Top with cheese.
This tasty and healthy dish is good for up to five days! Not that’s something any mom can appreciate.
Julie W. Freed has been in the events industry since 2004 working for some of the leading events companies, including
Rafanelli Events where she was the Event Director, producing the largest and most complex events for the firm’s top clientele
. She launched Freed Events to be able to provide her clients a highly personalized experience and collaborate with
the industry’s top talent.
Contact:
@julie_freed
@freedevents
julie@freedeventsllc.com
