Makes 6 servings


  • 1 1/2 lb. butternut squash, peeled, seeded + chopped into 1/2-inch pieces
  • 3 cups chicken broth
  • meat of 1 rotisserie chicken (about 3-4 cups), shredded (i used both white + dark meat)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 can (14 oz) petite diced tomatoes
  • 2/3 cup uncooked quinoa
  • 3/4 cup pitted + quartered kalamata olives 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup minced fresh flat-leaf parsley


  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces + set aside.
  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash coarsely with the back of a fork. Set aside.
  3. In a large saucepan set over medium heat, add the olive oil. Add the onion + cook, stirring occasionally, until onion is starting to turn golden, 8 to 10 minutes.
  4. Add the minced garlic + oregano – cook, stirring, for 1 additional minute.
  5. Add the diced tomatoes, butternut squash pieces, mashed butternut squash, chicken broth, + quinoa. Stir to combine.
  6. Bring to a simmer, cover + cook until the quinoa turns translucent, about 15 minutes.
  7. Add the shredded chicken, kalamata olives, + salt + pepper to taste. Simmer, uncovered, until chicken is heated through + sauce has thickened to your liking. For me, this took about 10-15 more minutes. Add more salt/pepper if needed, to taste.

Quinoa “Fried Rice”

1 cup uncooked quinoa (roughly 3 cups cooked quinoa)
2 tablespoons vegetable oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
8 ounces mushrooms
12 ounces broccoli florets
2 medium carrots, sliced
1 cup peas
2-3 eggs
4 tablespoons reduced sodium soy sauce
2 scallions, sliced for garnish


  1. In a medium pot, cook quinoa according to package instructions. Once cooked, fluff with a fork, then set aside.
  2. In a large pan, heat oil, then sauté garlic and ginger until fragrant.
  3. Add mushrooms, broccoli, and carrots. Stir until vegetables are tender.
  4. Return cooked quinoa to the pan. Add peas and stir until well-mixed. Create a space in the middle of the pan, add the eggs and scramble. Once the egg is cooked, stir it in with the rest of the dish.
  5. Add the soy sauce and give the dish a final stir.
  6. Serve while hot. Garnish with sliced scallions (optional).