Butternut Squash & Cauliflower Quinoa
Scallions, crumbled goat cheese, chopped pistachios, sunflower seeds, chives and mint are the finishing touches in this butternut squash & cauliflower quinoa.
Servings: 6
Ingredients
- 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
- 1-1/2 cups water
- 3/4 cup 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
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- In a small bowl, whisk together the lemon juice, garlic, cumin, salt, pepper and olive oil. Stir the vinaigrette into the quinoa.
Nutrition
Calories: 299kcal | Carbohydrates: 27g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 550mg | Potassium: 627mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5214IU | Vitamin C: 53mg | Calcium: 85mg | Iron: 3mg