Curried Quinoa with Butternut Squash & Pepitas

12 60 220
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 8
Curried Quinoa with Butternut Squash & Pepitas
Health Rating


1 small squash Butternut squash (peeled, seeded, cut into cubes)
3 tbsp Extra virgin olive oil (divided)
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 tbsp Red wine vinegar
1/4 cup Pumpkin seeds (pepitas)
1 pinch Sea salt
1 dash Black pepper


1. Preheat the oven to 400 degrees.

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.



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

Nutrition Facts

Per Portion

Calories 220
Calories from fat 68
Calories from saturated fat 8.7
Total Fat 7.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.3 g
Cholesterol 0
Sodium 139 mg
Potassium 520 mg
Total Carbohydrate 32 g
Dietary Fiber 6.0 g
Sugars 4.6 g
Protein 6.4 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 0.4
Vegetables 1.9

Energy sources

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