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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 382.8
  • Total Fat: 18.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 62.4 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 5.4 g
  • Protein: 9.6 g

View full nutritional breakdown of Quinoa with squash, cauliflower and pumpkin seeds calories by ingredient
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Quinoa with squash, cauliflower and pumpkin seeds

Submitted by: LOWBUDGETDIVA

Introduction

This healthy dish is great as a main course or side dish. Using frozen veggies makes this both economical and very light on the prep time.
Make a double batch and grab a scoop for an easy, healthy lunch on the go!
This healthy dish is great as a main course or side dish. Using frozen veggies makes this both economical and very light on the prep time.
Make a double batch and grab a scoop for an easy, healthy lunch on the go!

Number of Servings: 6

Ingredients

    1 1/2 cups quinoa
    1 can coconut milk
    1 1/2 cups water
    1 cup butternut squash, cooked and frozen
    1 cup cauliflower, cooked and frozen
    1/2 cup dried cranberries, unsweetened if possible
    3/4 cup tamari pumpkin seeds

Directions

Bring quinoa in the coconut milk and water to a boil.
Reduce heat so that the broth is just at a simmer.
After about 30 minutes, add the butternut squash and cauliflower.
Cook another 10 minutes or until the broth is absorbed completely by the quinoa and the quinoa becomes translucent.
Let the quinoa and vegetables cool for 15 minutes, then add the dried cranberries and tamari pumpkin seeds.
Season with salt and pepper to taste, and serve room temp or chilled.

Number of Servings: 6

Recipe submitted by SparkPeople user LOWBUDGETDIVA.






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