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Butternut Squash Black Bean Quinoa

Butternut Squash Black Bean Quinoa

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 4 1x

With lime juice, cilantro and scallions along with a mix of cumin and chili powder give this vegan butternut squash black bean quinoa a little smoky heat.

Ingredients

  • 2 medium or 1 large butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt plus more for serving
  • 1/4 teaspoon black pepper
  • 2 cups water
  • 1 cup quinoa
  • 115 ounce can black beans, drained and rinsed
  • 2 scallions thinly sliced
  • 1/3 cup roughly chopped cilantro
  • Juice of 2 limes

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the butternut squash with olive oil, cumin, chili powder, salt and pepper. Spread into a single layer on a sheet pan. Roast for 25-30 minutes until the squash is tender and starting to brown.
  3. Bring the water and quinoa to a boil. Reduce the heat, cover and simmer for 12 minutes until the quinoa is tender and the water has been absorbed. Fluff with a fork and let the quinoa cool for 10 minutes.
  4. In a large bowl, combine the butternut squash and quinoa. Fold in the black beans, scallions, cilantro and lime juice.
  5. Season with salt to taste.
  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 4 1x