Community Cookbook
Autumn Quinoa Bowl
Jackie Ourman
Quinoa bowls are protein-packed and fun to play around with. If you cook up a base of ingredients, you can keep them in the refrigerator for three to four days and mix and match as you please.
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Ingredients:
1 cup quinoa (I used Inca Red but you can use any kind) cooked according to package instructions*
3 tbsp extra virgin olive oil, divided
kosher salt and black pepper
2 lb butternut squash, peeled and cut into ¾" cubes
5 oz baby spinach
1 clove garlic, sliced thinly
½ pomegranate, seeded
- Link to full recipe: Find the whole recipe & the story behind it here!
- Cuisine: -Select (optional)-
- Cooking method: -Select (optional)-
- Special ingredients: no dried fruits, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
- Just right for...: Comfort food, Quick & easy, Fall favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 30-45 minutes
Published in
Salads & Sides
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