Healthy vegetarian butternut squash quinoa patties topped with a homemade cranberry orange sauce. Delicious, gluten free and the perfect easy side dish to make!
While the cranberries are cooking, you can cook the quinoa: add 1 cup of water and uncooked quinoa to a small saucepan and place over high heat. Bring to a boil, then reduce to low, cover and cook for 15 minutes.
*Instead of butternut squash, you can used mashed sweet potato.
If you leave off cranberry sauce, each patty will have 144 calories, 3.9g fat, 21.2g carbs, 2.8g fiber, 1.7g sugar and 7.2g protein.