Butternut Squash Quinoa Grain Bowl (Printable)
Caramelized squash, herbed quinoa, and creamy citrus tahini layered in a vibrant grain bowl.
# What You’ll Need:
→ Vegetables
01 - 1 medium butternut squash, peeled and cubed (about 4 cups)
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp smoked paprika (optional)
06 - 2 cups mixed baby greens (spinach, arugula, or kale)
07 - 1/2 small red onion, thinly sliced
08 - 1/4 cup pomegranate seeds (optional, for garnish)
→ Grains
09 - 1 cup quinoa, rinsed
10 - 2 cups water or vegetable broth
11 - 1/4 cup fresh parsley, chopped
12 - 2 tbsp fresh mint, chopped
13 - Zest of 1 lemon
→ Citrus Tahini Dressing
14 - 1/3 cup tahini
15 - 1/4 cup fresh orange juice
16 - 2 tbsp fresh lemon juice
17 - 1 tbsp maple syrup or honey
18 - 1 small garlic clove, grated
19 - 2–4 tbsp water (to thin, as needed)
20 - Salt and black pepper, to taste
→ Toppings
21 - 1/4 cup toasted pumpkin seeds (pepitas)
22 - 1/4 cup feta cheese, crumbled (optional)
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss the butternut squash cubes with olive oil, sea salt, black pepper, and smoked paprika if using. Spread in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning halfway through, until golden and fork-tender.
03 - While the squash roasts, combine rinsed quinoa and water or vegetable broth in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - Fold chopped parsley, mint, and lemon zest into the cooked quinoa until evenly distributed.
05 - Whisk together tahini, fresh orange juice, lemon juice, maple syrup or honey, grated garlic, salt, and pepper in a bowl. Add water one tablespoon at a time until the dressing reaches a creamy, pourable consistency.
06 - Divide mixed baby greens among four bowls. Layer each with a generous portion of herbed quinoa and roasted butternut squash. Arrange sliced red onion and pomegranate seeds on top if using. Drizzle generously with citrus tahini dressing.
07 - Finish each bowl with toasted pumpkin seeds and crumbled feta if desired. Serve immediately.
# Expert Advice:
01 -
- The citrus tahini dressing is the kind of thing you will want to drizzle on everything once you taste it.
- It comes together in under an hour and reheats beautifully for lunches all week.
02 -
- Tahini brands vary wildly in thickness, so always add water gradually until the dressing reaches a pourable consistency.
- The squash continues to soften as it sits, so pull it from the oven when it is just tender to keep some texture.
03 -
- Toasting the pumpkin seeds in a dry skillet for two minutes makes them exponentially more fragrant and crunchy.
- A pinch of salt in the quinoa cooking water seasons it from the inside out and prevents bland grains.