Quinoa Power Bowls with Butternut Squash and Tahini Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 510
- Total Fat
- 26
- Saturated Fat
- 6
- Carbohydrates
- 65
- Dietary Fiber
- 10
- Sugar
- 18
- Protein
- 12
- Cholesterol
- 15
- Sodium
- 602
- Total: 20 min
- Active: 20 min
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
Directions
- 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.