Butternut Squash Black Bean Quinoa
This roasted butternut squash quinoa with black beans is seasoned with a mix of dried spices including cumin and chili powder plus fresh cilantro and lime juice.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 butternut squash, about 2-1/2 pounds, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups water
- 15 ounce can black beans, drained and rinsed
- Juice of 1 lime
- 2 scallions, thinly sliced
- 1/3 cup chopped cilantro
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk together the olive oil, cumin, paprika, chili powder, onion powder, garlic powder, salt and pepper. Stir in the butternut squash, coating in the oil and spices.
- Spread the squash across a sheet pan. Roast for 25-30 minutes until it is tender and starting to brown at the edges.
- While the squash is roasting, make the quinoa. Bring the water and quinoa to a boil. Reduce the heat, cover and simmer for 10-12 minutes until the quinoa is cooked and the water has been absorbed. Let the quinoa sit for 5 minutes before fluffing with a fork.
- Combine the roasted squash and black beans in a large bowl. Stir in the lime juice. Then fold in the quinoa, scallions and cilantro.
Notes
Instead of butternut squash, you can substitute with sweet potatoes.
Store leftovers in an airtight container in the refrigerator up to 4 days. You can eat them cold or reheat them in the microwave.
Nutrition
Calories: 454kcal | Carbohydrates: 81g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1013mg | Potassium: 1632mg | Fiber: 17g | Sugar: 7g | Vitamin A: 30508IU | Vitamin C: 69mg | Calcium: 211mg | Iron: 7mg