Southwestern Quinoa with Roasted Butternut Squash

 

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Southwestern Quinoa with Roasted Butternut Squash. Ingredients. 1 medium (about 2 pounds) butternut squash, cubed; 1 tablespoon olive oil; Dash of Salt and Pepper; 1 cup uncooked quinoa, rinsed (certified gluten-free if necessary) 2 cups low sodium vegetable broth (or water) 1 (15-ounce) can black beans. Remove from heat, let the quinoa sit for 2 minutes then fluff the quinoa with a fork.

To make the dressing: in a small bowl, mix the apple cider vinegar, 2 tablespoons of olive, raw honey, ground cinnamon, and salt to taste. To a large bowl add cooked quinoa, butternut squash, red onion, dried cherries, pepitas, parsley, goat cheese, and dressing. Instructions.

Preheat oven to 350 degrees Fahrenheit. Toss cubed butternut squash in olive oil, salt, and pepper and spread into a single layer on a cookie sheet. Bake for 35-40 minutes or until lightly browned and soft. To make quinoa, bring quinoa and broth to a boil over medium-high heat.

Southwest Quinoa Squash Salad is a spicy and healthy side dish with black beans, roasted butternut squash and a homemade Greek yogurt dressing bursting with flavor. Southwest Quinoa Squash Salad. Southwest quinoa salad combines butternut squash together with that protein rich miracle grain quinoa and black beans. It is a salad, but it’s a vegetarian squash recipe which fills you. Preheat oven to 350F.

Toss cubed squash with olive oil, salt and pepper, and spread on a cookie sheet. Bake in oven for 30 minutes, or until squash is soft. Meanwhile, cook lentils in one pot and quinoa and broth (or water) in another. Southwest Butternut Squash Quinoa Salad is a versatile, vegan recipe. Serve as a side or mind dish, warm or cold.

Quinoa, black beans, corn, butternut squash, and cilantro. All tossed together with an easy pantry ingredient dressing. Scale.

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Spread squash on baking sheet. 2 Bake squash for 60 minutes, turning halfway through.

These vegan stuffed butternut squash boats are filled with black beans, quinoa, and fire roasted tomatoes. With southwestern spices and topped with cilantro and avocado, you’ll have a healthy, delicious and filling whole food plant-based meal. 1/4tsppaprika. salt/pepper to taste. Instructions.

Preheat oven to 375 degrees. Place the squash in the casserole dish and cook for about 10 minutes. Add the black beans, cooked ground beef, sliced peppers, cheese, and cilantro to the casserole dish. Cook for about 15 minutes (or until everything is soft).

Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes.

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Simmer, covered, about 10 minutes more or until butternut squash and quinoa are tender.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

For a vegetarian version of this flavorful dish, we loved the idea of pairing butternut squash with the warm spices.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Finally, we sautéed the squash seeds and fibers, then steeped them in the chicken broth before straining the liquid and using it to cook the rice—this step infused the dish with sweet, earthy butternut squash flavor.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
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Toss the quinoa mixture to combine and season with salt and pepper as needed.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
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WHY THIS RECIPE WORKS: With its hearty flavor, chewy texture, and complete protein properties, quinoa has increasingly become a popular side dish.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
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That pan-fried squash was not low-carb, but I discovered that I could pan-fry squash in a similar way without using flour.

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from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
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Spoon the pureed sweet potatoes over the top and spread it to cover the quinoa.

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
Atria Books, 2017

Reduce the heat, cover, and simmer over low heat until the quinoa is tender and the water is absorbed, about 15 to 20 minutes.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

If you want your quinoa jazzier, add more pine nuts, currants, and feta.

“Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth” by Margo Shapiro Bachman, Vasant Lad
from Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth
by Margo Shapiro Bachman, Vasant Lad
Sounds True, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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4 comments

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  • Wow! Made this last night and it is so delicious! Leftovers are great too! Thanks for this great idea for butternut squash and my fav brussel sprouts!!

  • I made a variation with the ingredients I had. I did not know what Tahini dressing was, but I put lots of sesame seeds in the processor, and I guess that made it up somehow. I will be buying the Tahini soon. Thanks for the dressing recipe, that complements the plate so well!

  • This recipe saved my life this week! Had week of long days at the university and it is perfect to take it with you and even lasts for 3 meals. Yum and thanks!

  • Amazing, recepie, can’t wait to make it for my hubby!! I love the way you cook. Thank you, all your recepies are so healthy and easy to make:)