INGREDIENTS
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1 tablespoon olive oil
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2 cloves garlic, minced
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1 medium leek, white and light green parts only, cleaned and thinly sliced
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2 cups reduced-sodium vegetable broth
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2 cups peeled and diced butternut squash
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1 cup quinoa
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1/3 cup golden raisins
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2 cups baby spinach
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2 tablespoons toasted chopped walnuts