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Butternut Squash & Cauliflower Quinoa

Butternut Squash & Cauliflower Quinoa

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 4-6 1x


Scallions, crumbled goat cheese, chopped pistachios, sunflower seeds, chives and mint are the finishing touches in this butternut squash & cauliflower quinoa.


  • For quinoa
  • 2 cups peeled & cubed butternut squash
  • 1 pound cauliflower, trimmed and cut into florets
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 11/2 cups water
  • 3/4 cup tri-color quinoa
  • 2 scallions, thinly sliced
  • 1/4 cup crumbled goat cheese
  • 1/4 cup chopped pistachios
  • 2 tablespoons sunflower seeds
  • 1 tablespoons fresh chives
  • 2 tablespoons torn fresh mint
  • For vinaigrette
  • Juice of 1 lemon
  • 1 garlic clove minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • Pinch black pepper
  • 1/4 cup olive oil


  1. Preheat the oven to 400 degrees F.
  2. Toss the squash and cauliflower with olive oil, salt and pepper on a sheet pan and spread into a single layer. Roast for 25-30 minutes until the squash is tender and the cauliflower is starting to brown.
  3. Bring 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. In a large bowl, combine the quinoa, squash, cauliflower, scallions, goat cheese, pistachios, sunflower seeds, chives and mint.
  4. In a small bowl, whisk together the lemon juice, garlic, cumin, salt, pepper and olive oil. Stir the vinaigrette into the quinoa.