Name: Quinoa Power Bowls with Butternut Squash and Tahini Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 cup quinoa; Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; 1 small butternut squash (about 1 pound) peeled and cut into 3/4-inch cubes; 1 medium yellow onion, thinly sliced; 3 cups coarsely chopped kale (about 2 1/2 ounces or 1/2 bunch); 1/4 cup tahini; 1 clove garlic, grated; 1/2 lemon, juiced; 1 tablespoon honey; 1/2 cup dried cranberries; 1/2 cup roasted pecans, coarsely chopped

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Quinoa Power Bowls with Butternut Squash and Tahini Sauce

34m Easy 93%

CLASS

Rinse the quinoa in a fine-mesh sieve under running water, then drain. Transfer to a medium saucepan; add 1 3/4 cups water and 1 teaspoon salt and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the water is absorbed, about 15 minutes.
Meanwhile, melt the butter in a large skillet over medium heat and cook until it browns and smells nutty, about 3 minutes. Add the squash, onion and 1 teaspoon salt and cook, stirring occasionally, until the squash is golden brown and tender, 10 to 12 minutes.
While the squash cooks, make the tahini sauce: Whisk together the tahini, garlic, lemon juice, honey, 1 1/2 tablespoons water, 1/2 teaspoon salt and pepper, to taste, in a medium bowl until smooth. Set aside.
Once the squash is golden and tender, add the kale to the skillet and cook, stirring, until the kale is slightly wilted, about 1 minute.
Transfer the cooked quinoa and vegetables to a large bowl. Stir in the dried cranberries and pecans. Serve warm or cold with the tahini sauce.

Quinoa Power Bowls with Butternut Squash and Tahini Sauce

Ingredients

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