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olive oil leeks, sliced thyme sprigs ground cinnamon quinoa, rinsed and drained prechopped fresh butternut squash unsalted vegetable broth water bay leaf ground white pepper salt plain greek yogurt, divided raw pumpkin seeds
Add quinoa, squash, broth, water, bay leaf, salt, and white pepper.Bring to a boil; reduce to a simmer, and cook until squash is tender about 20 minutes.