Spiced Squash And Toasted Almond Quinoa

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Aida Mollenkamp

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Ingredients

2 tablespoons olive oil

3 cups small-dice butternut squash

2 teaspoons ground cumin, coriander, or paprika

2 cups quinoa, rinsed and drained

2 teaspoons kosher salt, plus additional for seasoning

3 cups low-sodium vegetable broth, chicken broth, or water

2 teaspoons freshly squeezed lemon juice

1 teaspoon packed lemon zest

3 thinly sliced medium scallions

1/2 cup slivered almonds, toasted

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