1 cup tri-colored quinoa, rinsed
2 cups low sodium chicken broth
1 pinch of saffron
1 can of black beans
3 cups of cubed butternut squash
2 tsp of dry sage
1 tsp of chilli powder
2 tbsp of olive oil
salt and pepper to taste
Add rinsed quinoa to chicken broth and saffron and pinch of salt. Cook quinoa.
Once quinoa is cooked, add rinsed black beans.
In the mean time toss squash in olive oil, salt, pepper, sage and chilli powder and spread on a cookie sheet
Roast at 400F for 20mins, till cooked through and golden.
Toss squash with quinoa and black beans and garnish with chopped scallions.