Butternut Squash Quinoa
Maple roasted butternut squash and brussel sprout quinoa salad. A side dish or healthy lunch full of fall flavor.
- 2 cups chopped butternut squash raw
- 1½ cups chopped brusssel sprouts raw
- ¼ cup chopped red onion
- ½ tsp salt
- ½ tsp pepper
- 1 tsp rosemary *
- 1 cup quinoa *uncooked
- 3 tbsp maple syrup
- 2 tbsp maple syrup
- 3 tbsp apple cider vinegar
- ¼ cup dried cranberries *
- ¼ cup crumbled goat cheese
Clean and chop the butternut squash and brussel sprouts. You will want to skin and clean out the sees and guts in the butternut squash. For the sprouts, you can chop or slice them into equal size pieces similar in size to the butternut squash so they cook at the same rate.
Preheat oven to 400 degrees. In a large bowl, add olive oil. salt, pepper and rosemary, butternut squash and brussel sprouts. coat everything evenly and lay flat on a rimmed cooking sheet. Drizzle 2 tablespoons of maple syrup over the raw veggies just before popping them into the oven. Bake for 20 minutes or until soft enough to stick a fork through.
Cook your quinoa. While it is cooking according to package instructions, crumble your goats chèvre up if using and measure out your maple syrup and apple cider vinegar.
Once your quinoa and veggies are done cooking. Add to a large serving bowl together. Pour the maple syrup, vinegar and cranberries, goat cheese, raw red onions, over the mixture and mix well. Serve immediately.
*Fresh rosemary provides the most flavor for this recipe but dried will also work
*one cup of uncooked quinoa is equivalent to about 1 3/4 ~ 2 cup of cooked quinoa.
*I use unsweetened
Calories: 333kcal | Carbohydrates: 62g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 359mg | Potassium: 689mg | Fiber: 6g | Sugar: 22g | Vitamin A: 7844IU | Vitamin C: 43mg | Calcium: 118mg | Iron: 3mg