INGREDIENTS
1 cup
quinoa
1 1/2 cups
low sodium chicken broth
1 medium
butternut squash
1 tsp
lemon pepper
4 tbsp
extra virgin olive oil
1 cup
diced ham
1 medium
yellow onion
3 tbsp
sun dried tomatoes
3 medium cloves
garlic
1 tsp
sage leaves
1 tbsp
extra virgin olive oil
1 tsp
fresh rosemary
1 tbsp
fresh thyme
1/4 cup
fresh parsley