Butternut Quinoa Cran-Slam

Butternut Quinoa Cran-Slam

Leora_Copeland Main Courses, Recipe, Vegetarian Atlas Leave a Comment

Butternut Quinoa Cran-Slam

Butternut Quinoa Cran-Slam: What I’ve Learned So Far


As a vegetarian, people seem really concerned if I’m getting enough protein – or some other vitamin, mineral, or essential element. But generally, people focus on protein. Guess what? You don’t need as much protein as you might think, and getting what you need is easy – even with a vegan diet and we’re talking about being vegetarians here. Don’t believe me? Check out Kendrick Farris – he was America’s strongest weight lifter in 2016 and is 100% vegan.

Butternut Quinoa Cran-Slam Ingredients

This particular recipe is actually vegan – and packs some good, healthy, complete protein (a complete protein, by the way, is one that contains all nine essential amino acids). It’s relatively easy to make, and it’s actually pretty delicious.

In fact, a few years ago, I took it to a Thanksgiving dinner as my main course, and everyone else helped themselves and loved it. It’s a great fall or holiday meal, can be a side dish if you’re bringing it to a gathering, but also makes a great main course. The quinoa gives it a good punch of protein, and the roasted squash and onions add a great flavor – and make the kitchen smell amazing!

Butternut Squash and Quinoa Cran-Slam

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Vegan
Keyword: Butternut Quinoa
Servings: 4 servings
Author: Leora Copeland

Ingredients

  • 12 oz butternut squash, diced
  • 1 red onion, diced
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 3 tbsp coconut oil, divided
  • 2 cups cooked quinoa
  • 1.5 tbsp apple cider vinegar
  • 4 cloves garlic, minced
  • 0.5 cups dried cranberries
  • 0.5 cups pecans, chopped

Instructions

  • Preheat oven to 375.
  • Toss squash, onion, sage and thyme with 2 tbsp coconut oil. Season to taste with salt a pepper.
  • Roast for 45 minutes.
  • Warm the cooked quinoa and combine with cranberries and pecans.
  • Toss apple cider vinegar, 1 tbsp coconut oil and garlic in small bowl.
  • Combine squash and quinoa mixture and toss with dressing.

Notes

• Butternut squash is really tough to cut. You need to peel it well, and use a super sharp knife. I try to use pre-cut squash.
• This recipe calls for cooked quinoa – just cook it according to package directions.
• Coconut oil hardens under 75 degrees, so you might need to heat it in the microwave a bit if it’s solid.
• If you don’t like an ingredient (like onions or garlic), you can reduce them or omit them.
• If you just can’t get fresh herbs (so much better, really), you can use dried. Use 1 tsp of dried herb for each Tbl of fresh – so in this case, 1 tsp.

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