Cranberry Curry Quinoa with Roasted Butternut Squash

Cranberry Curry Quinoa with Roasted Butternut Squash
Cranberry Curry Quinoa with Roasted Butternut Squash
Cranberry Curry Quinoa with Roasted Butternut Squash
 
Prep time
Cook time
Total time
 
Author:
Serves: 1-2
Ingredients
  • ½ cup dry quinoa
  • ¾ cup of veggie broth
  • ½ butternut squash, cubed
  • ½ head of cauliflower florets
  • ½ cup dried cranberries
  • ½ teaspoon curry powder, plus extra to taste
  • ¼ teaspoon garlic powder
  • zest of ½ a lemon, optional but delish
  • salt and pepper, to taste
Instructions
  1. Begin by chopping your veggies and coating them in olive oil, salt + black pepper.
  2. Add to a foil-lined baking sheet and roast at 450 degrees F for about 50 minutes or until golden brown.
  3. While your veggies are roasting away, rinse, dry and cook your quinoa. If this is your first time cooking quinoa, check out my quinoa tutorial on how to get fluffy, perfect quinoa every time =) It involves a few key steps including rinsing, drying thoroughly, and even lightly toasting the quinoa. Love it so!
  4. While your quinoa is cooking, add in ½ cup of dried cranberries, ¼ teaspoon of garlic powder and ½ teaspoon of mild curry powder.
  5. Fluff the cranberries and quinoa and allow to cool a bit before tasting a small spoonful. Feel free to add a little more curry powder and the lemon zest if you'd like.
  6. Move mixture to a bowl and combine with your roasted veggies.
  7. Dig in!
Switch it up! add roasted/grilled pineapple
Brontosaurus Chefs enjoy! It’s deliciously vegan =)
T-Rex Chefs feel free to use chicken broth if you prefer. Leftover pulled pork or shredded rotisserie chicken would be a great addition to this dish

Cranberry Curry Quinoa with Roasted Butternut Squash
Cranberry Curry Quinoa with Roasted Butternut Squash
Organic Dried Cranberries
Cranberry Curry Quinoa with Roasted Butternut Squash

So… How was it? Tasty and filling! Quinoa is protein-and-fiberrific like that =)  The curry is light and zesty but doesn’t overpower this dish.  The cranberries add a welcome sweetness that can be enhanced further by adding a teeny bit of ground cinnamon.  This has quickly become one of my favorite fall recipes.  I made it a few weeks ago and have been playing around with it ever since.  Sometimes i’ll add fresh roasted pineapple to the mix for a sweet and fruity dish and other times i’ll eat it straight up, and then play with the leftovers.

Leftover Re-Mix! re-vamp what’s left in the pot by mixing this dish into ooey gooey macaroni + cheese or stuffed into button mushrooms and baked!  So so SO good! <3
Most of my dishes are either sweet OR savory, but this recipe is a fab medley of both!
Do you have a favorite sweet and savory dish? 

Still Hungry?

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Comments

  1. says

    mmmm…I like this combo—it’s very fall-festive too!
    Cranberries are one of my faves, but I often don’t know what to do with them :)
    Hmmmm….my mom makes a butternut, spinach, red onion, goat cheese, dried cranberry dish that is super yummy in all of its sweet/savory-ness!

  2. says

    This looks fantastic – I can’t wait to try it! I lurve the idea of quinoa curry (especially when it involves cranberries) – good thinkin’ on this recipe! :)

  3. says

    This looks awesome! I’ve got a butternut at home that I can’t wait to get my hands on when I get back. I was already thinking of combining it with dried cherries for some sweetness b/c I love mixing savory & sweet. You’re right, this would make an awesome stuffing. :)

  4. says

    I really like this dish because you don’t try to add more sweetness to the cranberries. Most cranberry recipes I avoid because they are just too much for me with the brown sugar/agave/etc. Butternut squash is enough of a sweetener for me in this – and i LOVE curry!

  5. says

    Jenn, this looks fantastic! And I have everything I need to make it. I’ve never made butternut squash before, but I bought some at the produce place last week and need to figure out something to do with it. I’ve got to make this…Thanks!!

  6. says

    Oh man, look at you and this yumminess. Holy moly woman- I want to try this and everything listed on your last post. :)
    Um….. you may need to give me a pinterest tutorial. I have no clue what to do! (I’m guessing lose a few more hours of sleep.) :)

  7. says

    I looooooove my rice cooker! I never even realized I needed one until I married an Asian guy. Ha! We use it every single day, for rice (obviously), quinoa, barley…love it. And they’re not that expensive, either.

  8. says

    Its gotten rave reviews so I hope you’ll try it sometime! my FAVORITE dish and the one that made me realize I no longer hated quinoa is my faux fried rice: http://www.peasandcrayons.com/2011/07/quinoa-fried-rice.html its SO GOOD that my friends kids will eat it and my picky husband will too! highly suggest trying that baby first =) also, there is this AMAZING website that has really great cooking instructions for the quinoa itself: http://honestcooking.com/2011/09/28/how-to-make-fluffy-quinoa/

    xoxo

  9. says

    Thanks Jenn!  Quinoa’s now on this week’s shopping list :)  I might have a big quinoa cook up and try both your faux fried rice AND the curried dish. I’ll let you know how I get on xx

  10. Heather says

    i decided at the last minute to make this tomorrow for christmas! 2 questions – is it a 1/2 of a whole squash, and if so how big? also, how many servings would you say this makes? trying to figure out how much to multiply it! thanks a lot 

  11. Andrea Dixon says

    Sometimes I see a recipe online and I can’t stop thinking about it until I’ve made and consumed it. This was one and I’m so glad I did! Yummy! It’s great re-heated too. Thank you!

  12. says

    Score!!!!! So stoked you loved it!!!! I love having recipes that re-heat well and I’m learning that while rice doesn’t re-heat fabulously…. quinoa does! <– and its healthier so it’s a total win win =) Thanks for stopping back over to let me know what you thought! I’m going to be smiling all day now =)

  13. says

    Oh my goodness that just became on of my new favorite recipes I see myself mixing it up a lot of ways. I made a double batch with extra curry powder and roasted the veggies in coconut oil. I will be eating it as a side to fish this week! I am already thinking of ways to eat it on salads, for lunch, ect. I really think I could make this every week-it is that good. Since it is spring and not butternut season I am thinking maybe I could make it with sweet potatoes instead since they are cheap at the farmers market! Hmm would sweet potatoes, pineapple, and cauliflower be a good mix? Thanks for an awesome recipe that I can eat mounds of and still feel good because of all the veggies!

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