Photo: Sorin Gheorghita
Fruit & nut butternut squash quinoa
11 ingredients
10 min + 30 min
Serves 4
openrecipes
A crowd-pleasing veggie dish that's packed with flavour and a range of textures from pumpkin, apricots and pistachios
Estimated Nutrition (whole recipe, rough)
769
Calories
36g
Protein
40g
Fat
74g
Carbs
Counts 9 of 11 ingredients — the other 2 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 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Tahini | 1 tbsp (15g) | 89 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Pumpkin | not in our table | 0 |
| Peppermint | 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
- 1 butternut squash , peeled and cut into small dice
- 2 onions , cut into thin wedges
- 2 tbsp olive oil , plus a little extra for drizzling
- 200g quinoa
- 4 tbsp natural yogurt
- 1 tbsp tahini paste
- juice 1 lemon
- 85g toasted flaked almonds
- 85g shelled pistachios
- 10 dried apricots , sliced
- handful mint leaves, roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes