Warm Quinoa Harvest Bowl

Fluffy quinoa topped with caramelized roasted butternut squash, tender baby spinach, crunchy toasted pecans, and creamy goat cheese.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $8.30/serving

Dietary

• Vegetarian
• Gluten-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Low-Cholesterol

Tags

• bake
• healthy
• fresh
• comfort food
• sweet
• tangy

Ingredients

• 3 cup butternut squash (peeled and cubed into 1/2-inch pieces)
• 1 cup quinoa (rinsed)
• 2 cup water
• 3 cup baby spinach
• 0.5 cup pecans (roughly chopped)
• 4 ounce goat cheese (crumbled)
• 2 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper on a rimmed baking sheet. Roast for 22 to 25 minutes, stirring halfway, until golden and tender when pierced with a fork.
2. While squash roasts, combine quinoa, water, and remaining 1/2 teaspoon salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
3. In a dry skillet over medium heat, toast the chopped pecans for 3 to 4 minutes until fragrant, shaking often. Transfer to a small plate.
4. In a small cup, whisk together the remaining 1 tablespoon olive oil, pure maple syrup, and apple cider vinegar.
5. Fold the fresh baby spinach into the warm cooked quinoa so it gently wilts from the residual heat. Divide the warm quinoa and spinach between two bowls.
6. Top each bowl with roasted butternut squash, toasted pecans, and crumbled goat cheese, then drizzle with the maple-cider dressing.

Notes

Folding spinach into freshly cooked quinoa wilts the leaves naturally without extra cookware.

Nutrition (per serving)

• Calories: 610
• Protein: 18 g
• Carbohydrates: 68 g
• Fat: 32 g
• Fiber: 10 g
• Sodium: 820 mg
• Saturated Fat: 9 g
• Sugar: 14 g
• Cholesterol: 30 mg