Autumn Quinoa Bowls
This vibrant quinoa salad combines roasted butternut squash, cranberries, and goat cheese in a hearty, flavorful dish served in a roasted squash bowl—perfect fo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.earthfare.com.
Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Parchment paper
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 3 ½ cups butternut squash, cubed
- 6 Tbsp. olive oil
- 1 cup uncooked tri-color quinoa
- 2 cups water
- 1/2 cup dried cranberries
- 1/2 cup Italian parsley, chopped
- 1/2 cup red onion, chopped
- 1/3 cup toasted pumpkin seeds
- Arugula, for serving, optional
- ½ cup crumbled goat cheese
- Juice of 1 lemon
- 1 tsp. minced shallot
- 2 tsp. maple syrup
- 2 tsp. Dijon Mustard
- 3 whole butternut squash (1.5 to 2 lb. each)
- 2 tablespoons grapeseed oil (or other high heat cooking oil)
- 2 tsp. Nutmeg
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