Quinoa Bowls with Butternut Squash and Tahini Sauce
Votes: 4
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A grain bowl with vegetables is one of the most popular everyday dishes among healthy eaters. This concept is especially loved for its ability to change ingredients seasonally. This autumnal version of a pumpkin bowl is especially delicious because the sweetness of butternut squash is harmoniously balanced by the tartness of dried cranberries and the nuttiness of tahini sauce. Make a note of this quick sauce – it goes with almost anything!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup quinoa
- 2 tablespoons unsalted butter
- 1 small butternut squash (about 450g), peeled and cut into 2cm cubes.
- 1 medium onion, thinly sliced
- 3 cups coarsely chopped kale (about 70g or half a bunch)
- 1/4 cup tahini
- 1 clove of garlic, grated
- Juice of half a lemon
- 1 tbsp. honey
- 0.5 cups dried cranberries
- 1/2 cup toasted pecans, coarsely chopped
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Recipes with similar ingredients: quinoa, butternut squash, leafy cabbage, pecans, lemon juice, tahini, dried cranberries, honey
Cooking the dish according to the recipe:
- Rinse the quinoa in a fine-mesh sieve under running water, then shake off the excess water. Transfer the quinoa to a medium saucepan, add 1 3/4 cups water and 1 teaspoon salt, and bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the water is absorbed, about 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat and cook until golden brown and fragrant, about 3 minutes. Add the pumpkin, onion, and 1 teaspoon salt and cook, stirring occasionally, until the pumpkin is tender and caramelized, 10 to 12 minutes.
- Make the tahini sauce while the pumpkin is roasting:
In a medium bowl, combine tahini, garlic, lemon juice, honey, 1.5 cups water, 1/2 cup salt, and black pepper to taste until smooth. Set aside. - Once the squash is golden and tender, add the kale to the skillet and cook, stirring, until 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 chilled with tahini sauce.
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