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Quinoa Squash Bowl

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 30 min
  • 45 min
  • $
Gatheredtable
adapted from Evolution Fresh Restaurant in Seattle

Ingredients

  • 2 cups butternut squash, cut into chunks
  • 1 tablespoon extra virgin olive oil
  • 15 ounces canned black beans, rinsed
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh italian parsley
  • 4 medium scallions, chopped
  • 1 tablespoon sunflower seeds, lightly toasted
  • 1 cup quinoa
  • 1 bunch of kale

Directions

Prep: 1. Preheat oven to 350. 2. Cut squash in half, de seed, peel and cut into chunks. 3. Toss squash with olive oil and salt; roast in oven at 350 for 30 minutes. 4. Meanwhile, boil 2 cups of water for quinoa. 5. Drain and rinse beans. Chop cilantro, parsley, mint, and scallions. 6. Lightly toast sunflower seeds. Make: 1. Add quinoa to boiling water and cook for 12-15 minutes, cover, remove from heat and let sit for 5 minutes. (or make in rice cooker). 2. Heat 1 tablespoon olive oil in a skillet over medium high heat and saute kale, 5 minutes (or a little more depending on taste). 4. Mix black beans, scallions, cilantro, parsley, and sunflower seeds in a large bowl. 5. Add in quinoa, squash, and kale; toss all together.

Notes

"I love this dish -- great as a main course or side." - Mary, Gatheredtable Founder

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