Curried Quinoa with Butternut Squash & Pepitas

Health Highlights

Ingredients

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

Preheat the oven to 400F (204C).
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.
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.
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.

Additions

Nutrition Highlights

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

Calories 209

Calories from fat 74

Calories from saturated fat 9.8

Total Fat 8.2 g

Saturated Fat 1.1 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.7 g

Monounsaturated Fat 4.7 g

Cholesterol 0

Sodium 160 mg

Potassium 528 mg

Total Carbohydrate 31 g

Dietary Fiber 6.8 g

Sugars 4.8 g

Protein 6.5 g