Food Network Kitchen’s Quinoa Power Bowls with Butternut Squash and Tahini Sauce, as seen on Food Network.
Recipe courtesy of Sarah Holden for Food Network Kitchen

Quinoa Power Bowls with Butternut Squash and Tahini Sauce

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
One of my go-to meals during the week is a grain bowl filled with vegetables; I especially love it because I can switch up the produce with the seasons. This autumnal version is extra delicious because it has a good balance of sweetness from the butternut squash, tartness from the dried cranberries and a savory nuttiness from the tahini sauce (which I seriously put on everything).



  1. 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.
  2. 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.  
  3. 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. 
  4. 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. 
  5. 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.