Photo: Chiara Conti
Quinoa with Butternut Squash Spinach and Dried Cranberries
10 ingredients
10 min + 45 min
4
openrecipes
This quinoa with butternut squash and dried cranberries is delicious, easy to make and great for a holiday side dish. Vegan and gluten-free.
Estimated Nutrition (whole recipe, rough)
660
Calories
14g
Protein
38g
Fat
72g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups Butternut Squash Cut Into 1/2 Inch Cubes
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 2 Tablespoons Olive Oil
- 8 Yellow Pearl Onions, Peeled
- 1 clove Garlic, Minced
- 2 cups Fresh Spinach
- 3 cups Cooked Quinoa
- ½ cups Dried Cranberries
- ¼ cups Toasted Pecans
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes