| 13 | 70 | 803 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 2 |
| 1 tbsp | Butter, unsalted (grass-fed - use coconut oil (vegan)) |
| 1 medium | Yellow onion (diced) |
| 3 clove(s) | Garlic (minced) |
| 2 medium pepper(s) | Jalapeno pepper (sliced thin) |
| 1/4 tsp | Sea Salt |
| 1 squash | Butternut squash (peeled & cut, or precut package) |
| 1 can(s) (16 oz) | Diced tomatoes, canned (no-salt-added) |
| 1 can(s) (15 oz) | Red kidney beans, canned, drained (drained and rinsed) |
| 1 tsp | Cumin |
| 1 tsp | Paprika, smoked (smoked) |
| 1 tsp | Red pepper flakes ((or more)) |
| 2 cup | Vegetable stock/broth, low sodium |
| 1/2 cup | Quinoa, uncooked |
1. Heat butter over medium-high heat in a soup pot, and cook the onion, garlic, jalapeños, and salt until soft (about 5 to 7 minutes). Stir frequently.
2. Add the cubed butternut squash to the pot, and cook for 5 to 7 minutes, stirring frequently.
3. Add the diced tomatoes, kidney beans, cumin, paprika, and red pepper flakes. Mix well.
4. Pour in the vegetable stock and dry quinoa. Bring to a boil, then simmer for 30 to 40 minutes until the quinoa is cooked and squash is tender.
If you are vegan - replace the butter with coconut oil
| Grain | 2.1 |
| Meat Alternative | 1.4 |
| Vegetables | 13.4 |
