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1 cup quinoa, dry
1 cup vegetable or chicken broth
⅔ cup water
1 medium onion, diced
1 medium butternut squash, peeled, seeds removed, cubed 3 tbsp olive oil
3 cloves garlic, minced
1 tsp honey or maple syrup
1 tsp curry powder
1 tsp ginger powder
½ tsp crushed red pepper (optional)
¼ cup parsley, chopped
⅔ cup dried cranberries (or raisins)
½ cup chopped pecans
Salt and pepper to taste
VARIATIONS: Use sweet potato or chickpeas instead of squash. Add chopped nuts like walnuts or almonds, grilled chicken for added protein or fresh, chopped mint.
Calories 260, Fat 9 g, Carbs 47 g, Protein 5 g, Sugar 15 g sugar, Fibre 5 g.
Why? Because it’s good for you.
A favourite meal to carry us through the cold winter days is a hearty soup, and this recipe contains the amazing “queen of greens,” kale. Make a big pot for additional meals and lunches the following day.
This Slow-cooker Bean and Bacon Soup has been adapted from a recipe by Linda Larson at busycooks.about.com.
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