Butternut Squash Black Bean Quinoa
This roasted butternut squash quinoa with black beans is seasoned with a mix of dried spices including cumin and chili powder plus fresh cilantro and lime juice.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 butternut squash, about 2-1/2 pounds, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups water
- 1-15 ounce can black beans, drained and rinsed
- Juice of 1 lime
- 2 scallions, thinly sliced
- 1/3 cup chopped cilantro
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk together the olive oil, cumin, paprika, chili powder, onion powder, garlic powder, salt and pepper. Stir in the butternut squash, coating in the oil and spices.
- Spread the squash across a sheet pan. Roast for 25-30 minutes until it is tender and starting to brown at the edges.
- While the squash is roasting, make the quinoa. Bring the water and quinoa to a boil. Reduce the heat, cover and simmer for 10-12 minutes until the quinoa is cooked and the water has been absorbed. Let the quinoa sit for 5 minutes before fluffing with a fork.
- Combine the roasted squash and black beans in a large bowl. Stir in the lime juice. Then fold in the quinoa, scallions and cilantro.
Notes
Store leftovers in an airtight container in the refrigerator up to 4 days.
Nutrition
Calories: 454kcal | Carbohydrates: 81g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1013mg | Potassium: 1632mg | Fiber: 17g | Sugar: 7g | Vitamin A: 30508IU | Vitamin C: 69mg | Calcium: 211mg | Iron: 7mg