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This quinoa with butternut squash and dried cranberries is delicious, easy to make and great for a holiday side dish. It also is vegan and gluten free.
Hi everyone! Happy Thursday!
With all the holiday shopping and cookie baking craziness around me, I managed to come up with another simple fall/winter quinoa recipe.
I was planning on making this dish with roasted butternut squash and farro, but… I forgot to buy the farro! Thanks to the fact that, I always have a huge pack of quinoa in my pantry, which saved my life this time. To be honest, the dish turned out warm, comforting and delicious! I’m still tempted to try it with faro and will report back the result.
The combination of butternut squash, spinach and cranberries brings an amazing flavors to this quinoa. And besides roasting the butternut squash and cooking the quinoa, you only need less than 10 minutes to put it together. Of course, you can roast your squash and cook quinoa in advance.
Butternut squash is a winter squash, low in calories and rich in Omega 3. Roasting the butternut squash makes it taste sweeter and more flavorful.
With three super foods (Quinoa, spinach and butternut squash) in this dish it is a pure winner. Loaded with protein, fiber, vitamins and antioxidants.
This quinoa is clean and packed with nutritious ingredients. It made a light weekday lunch for me, but it will definitely be a great holiday side dish. It is healthy and will make you feel great from the inside out. I’ve been trying to cut down on any extra calories, but feta cheese makes a great topping for this quinoa. I added some toasted pecans, which brought crunch and great flavor.
To roast the butternut squash: I usually cut it in half, scrape out the seeds and flesh and peel it. Then dice it into 1/2 inch cubes. Spray it with olive oil, season with salt and pepper. I then bake it on 350 F for 30-40 minutes, until tender.
I hope you enjoy it!
More Squash Recipes:
- This Stuffed Honeynut Squash from Running to the Kitchen is made using a hybrid squash andperfect for roasting and stuffing with this quick and easy fall inspired filling.
- Chicken Alfredo Spaghetti Squash – very easy to make, low carb pasta dish, loaded with flavors and light on carbs.
- Spinach and Feta Spaghetti Squash – light and easy to make, grain free meal with great flavors.
Quinoa With Butternut Squash Spinach And Dried Cranberries
Ingredients
- olive oil spray
- 3 cups (1/2 large) butternut squash diced into 1/2 inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 8 yellow pearl onions, (or shallots)
- 1 garlic clove pressed
- 2 tbsp olive oil
- 2 cups washed spinach
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans, (walnuts)
- 3 cups cooked quinoa, (see how to cook it here)
Instructions
- Preheat oven to 350 F (177 C).
- Line baking sheet with aluminum foil or silpat. Line squash, spray evenly with olive oil and season with salt and pepper. Bake until tender for 30-40 minutes.
- Heat two 2 tbsp olive oil in a pan over medium heat. Cook yellow pearl onions (shallots) and garlic for 3-4 mites until shallots start to turn translucent.
- Add spinach and cook for 2-3 more minutes.
- In the same pan, that you cooked the spinach, (or in a blow) add roasted butternut squash and cranberries. Stir to combine.
- Transfer to bowls, top with toasted pecans and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Quinoa Recipes:
Quinoa, pomegranate and spinach salad
Broccoli and Quinoa Fritters
What a fabulous salad, Mira! The colors, textures and flavors have my tummy growling. Your photography showcases how beautiful this salad is; it’s just stunning. I’m thinking it would make a delicious main dish for a light dinner in addition to a side. Thank you for your recipe, Mira!
Thanks a lot Tracy!
Fabulous recipe, Mira! The colors, textures and flavors have my stomach growling! Absolutely love the crunch of the pecans, the sweetness of the cranberries and the rich creaminess of the squash. Thank you for this delicious recipe, Mira!! Hope your weekend is enjoyable!
This dish looks fabulously filling, nutritious and best of all…..not laden with unnecessary calories this time of year! Believe me, I don’t need the extra calories, I’m not exactly wasting away to nothing around here, ya know. This is a great dish to eat the weekend after Christmas for nourishing food after the big feast. I had no idea b.s. (should really spell that out) has so much omega 3! Would love to know how it would turn out with the farro as well.
I’m glad you like it Laura! Will definitely try it with faro, since it is extremely easy to make!
You are definitely inspiring me to cook with quinoa more often, Mira! This dish is absolutely gotgeous! I love the butternut squash and cranberry combination. I always have quinoa stocked in my pantry too, so this sounds perfect for a light and fresh meal. Pinned!
Thanks for the pin Gayle! I’m glad you love quinoa, just like me 🙂
This salad is so bright and beautiful! I love it!! I think I’ll have to make something similar for our Christmas dinner 🙂 This salad is just so festive 🙂 Pinned!
Thanks for the pin Ceara! You are so nice!
This is so beautiful and colorful Mira! What a great dish to take to a pot luck. Thanks for the inspiration!
You are always welcome Linda!
This looks like a dish I would eat everyday for lunch. It’s lovely.
Thanks Janette!
This looks like an absolutely delicious quinoa dish! I love all the colours and flavours going on in it! And roasted butternut squash is so, so good! Pinned!
Thanks Stacey!
Oh man, this is JUST what my body needs right now. How nourishing and beautiful this is! Loving the pomegranate quinoa salad too.. just gorgeous
Thanks Cheryl! I’ve been enjoying a lot of simple quinoa dishes lately 🙂
Goodness! This is my kind of salad! I love the colors, textures and flavors going on here! As a matter of fact – this will be tonight’s dinner! Can’t wait!
I hope you like it Annie!