INGREDIENTS
1 1/2 tbsp
olive oil
1 1/2 cups
chopped yellow onion
2
garlic cloves, minced
1/2 tsp
kosher salt
1/2 tsp
ground paprika
1/2 tsp
ground cumin
1/4 tsp
ground ginger
1/4 tsp
ground cinnamon
1/4 tsp
ground black pepper
1 tbsp
unsalted tomato paste
3 cups
diced peeled butternut squash
1 15 ounce can
unsalted chickpeas
1 15 ounce can
diced tomatoes
1 1/2 cups
unsalted chicken stock
2
pkg. precooked quinoa
2 cups
arugula (about 2 oz.)
1/4 cup
plain 2% reduced-fat Greek yogurt