Serves: 4
Total Calories: 296

1 cup quinoa, rinsed
4 cups butternut squash cut into 1 inch cubes
2 cups corn kernals
1 cup onion cut in chunks
1/2 cup almonds
3 tablespoons extra virgin olive oil
1 teaspoon cumin seeds
1 teaspoon cinnamon
1/2 teaspoon sea salt
2 cups water

1. Preheat the oven to 375°F.

2. Place all of the ingredients except the water in a large bowl and mix well. Transfer to a covered baking dish, and add the water.

3. Bake for 45 minutes, or until the liquid is absorbed and the squash is tender. Adjust the seasonings, if desired.

4. Serve hot.

Nutritional Facts:

Serves: 4
Total Calories: 296
Calories from Fat: 175

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