Curried Quinoa with Butternut Squash & Pepitas

12 60 206
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 8
Curried Quinoa with Butternut Squash & Pepitas
Health Highlights


1 small squash Butternut squash (peeled, seeded, cut into cubes)
3 tbsp Extra virgin olive oil
1 cup Quinoa, cooked
2 1/4 cup Water
1 tsp Curry powder
1/2 tsp Cumin
1 tsp Mustard powder
1 can (15oz) Chickpeas, canned, drained (rinsed, optional)
1/4 cup Pumpkin seeds (pepitas)
1 tbsp Red wine vinegar
1 pinch Sea Salt
1 dash Black pepper


  1. Preheat the oven to 400F (204C).
  2. Mix the squash with half the olive oil and season with salt and pepper. Toss to combine and spread onto a foil-covered baking sheet. Bake for about 15 minutes, turn and bake for an additional 15 minutes until tender. Set aside.
  3. While squash is cooking, combine quinoa, water, curry powder, cumin and mustard powder in a medium saucepan. Bring to a boil then reduce to a simmer, cover and cook until the liquid is absorbed about 15 minutes.
  4. Combine cooked quinoa with squash, chickpeas and pumpkin seeds. Season with red wine vinegar, remaining olive oil, sea salt and pepper and serve warm or cold.



  • Add a leafy green like kale to add more nutrients!

Nutrition Highlights

  • Squash is a power-packed veggie, it contains vitamins A, C and B6 and is high in fiber!

Nutrition Facts

Per Portion

Calories 206
Calories from fat 76
Calories from saturated fat 9.8
Total Fat 8.4 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 4.7 g
Cholesterol 0
Sodium 136 mg
Potassium 534 mg
Total Carbohydrate 29.5 g
Dietary Fiber 6.8 g
Sugars 4.8 g
Protein 6.5 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 0.4
Vegetables 1.9

Energy sources


Meal Type(s)