"In partnership with @annieshomegrown and @thefeedfeed, we’re excited to share this Fall Quinoa Bowl with Butternut Squash recipe! #ad
This recipe features fall ingredients, like flavorful butternut squash, honey crisp apples, and toasted pumpkin seeds and is tossed with Annie’s Organic Green Garlic Dressing. It’s bursting with flavor and is perfect for weeknight meal planning!
We get our Annie’s Dressings from @wildrootsmarket in Boulder Creek where you can shop Annie's products anytime. They are a local shop that ethically sources food from farmers and partners they know and trust."
Butternut Squash Quinoa Bowl
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A Note from Feedfeed
Easy-peasy recipes bursting with flavor are made possible when you include Annie's Organic Dressings in the mix. You can pick up a bottle for yourself anytime at Wild Roots Market!
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Recipe notes:
White, red, black, or tri color quinoa can be used. Cook quinoa in broth for added flavor.
A mild, tart apple is recommended, such as honeycrisp, granny smith, or Fuji.
Prep time: 20mins
Cook time: 45mins
Serves or Makes: 65
Recipe Card
ingredients
- 1 small butternut squash, peeled, seeded, and cut into 1” cubes
- 1 tablespoon extra-virgin olive oil
- sea salt, to taste
- freshly cracked black pepper, to taste
- 1 cup uncooked quinoa
- 2 cups broth or filtered water
- 1 cup baby spinach, sliced into 1” strips
- 1 cup baby kale, sliced into 1” strips
- 1 apple, cut into 1" cubes, plus more for garnish (optional)
- 1/4 cup roasted pepitas, cut into 1" cubes, plus more for garnish (optional)
- 1 shallot, diced
- 1/2 cup Annie's Organic Green Garlic Dressing, plus more for serving
Method
Step 1
Heat oven to 400°F.
Step 2
In a large mixing bowl, toss butternut squash cubes with olive oil, salt, and pepper until evenly coated. Arrange the cubes in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and golden brown. Remove from the oven and set aside.
Step 3
While the squash bakes, prepare the quinoa. Rinse the quinoa in a bowl under running water until the water runs clear. Drain the quinoa and transfer to a saucepan or small pot. Add broth or filtered water and bring to a boil. Reduce heat to a simmer, cover and cook until the liquid is absorbed, about 12-15 minutes.
Step 4
Fluff the quinoa with a fork and allow to cool for 10 minutes.
Step 5
Place the quinoa in a large serving bowl. Fold in baby spinach and kale. Season with salt and pepper. Add butternut squash, apple, pepitas, shallot and Annie’s Organic Green Garlic Dressing, gently tossing until combined.
Step 6
Serve warm or at room temperature. Top with more apples, pepitas or shallots, if desired. Serve with more dressing alongside.