Fall Butternut Squash Quinoa

1 ½ cups white quinoa
3 cups water or vegetable stock (we like Kitchen Basics stock)
½ teaspoon coarse kosher salt (use if cooking in water)
2 tablespoons olive oil
3 cups ½-inch cubes peeled butternut squash (from 11/2-pound squash)
2 tablespoons olive oil
1 tablespoon minced garlic
1 cup finely chopped leeks (white part only)
1 cup frozen yellow corn kernels, thawed
1 cup medium diced red peppers
1 tablespoon julienne fresh sage

Cook quinoa in water or stock according to directions. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 350°F. Spray baking sheet with nonstick cooking spray. Toss squash cubes and 2 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Add 2 tablespoons olive oil in large skillet over medium heat, sauté garlic until lightly browned. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn and peppers; simmer 2 minutes longer. Add quinoa and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and sage. Season with salt and pepper. Yield: Makes 10 servings

Nutrition (1/10 recipe) 
calories: 192   
Fat: 6 g.  
Sat. Fat: .5 g.  
Sodium: 163 mg  
Carbohydrate: 29 g.  
Fiber: 3 g.

*Recipe from the Healthy Living Kitchen