Quinoa with Butternut Squash with Red Pepper

1 tablespoon olive oil


1 cup coarsely chopped peeled butternut squash


2/3 cup chopped red bell pepper


1/3 cup finely chopped onion


1 1/2 teaspoon finely chopped seeded jalapeno pepper


1 clove garlic, minced


1 1/3 cup fat-free, less-sodium chicken broth


1 cup uncooked quinoa


1/2 teaspoon kosher salt


1 1/2 tablespoon thinly sliced green onions

Heat oil in a large saucepan over medium-high heat. Add squash and next 4 ingredients (squash through garlic); saute 4 minutes. Stir in broth, quinoa, and salt; bring to a boil. 
Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed. 

Sprinkle the quinoa mixture with thinly sliced green onions.

Source: CD Kitchen.com