Butternut squash zucchini Quinoa Bowl with Feta
A Butternut Squash Zucchini Quinoa Bowl with Feta is a vibrant and nutritious dish, perfect for a wholesome meal. This bowl features:
Roasted butternut squash: Sweet and caramelized to perfection.
Sauteed zucchini: Lightly seasoned and tender for a fresh, earthy flavor.
Quinoa: A protein-packed, fluffy base that ties the dish together.
Feta cheese: Crumbled on top for a creamy, tangy contrast.
Optional toppings like pomegranate seeds or toasted nuts can add a pop of color and texture.
Finished with a drizzle of olive oil, lemon juice, or a tahini dressing for extra zest.
It’s a balanced combination of flavors and textures, offering a delightful mix of sweet, savory, and nutty notes. Perfect as a main course or a hearty side.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2-3
Ingredients:
For the Bowl:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 small butternut squash, peeled and diced
1 medium zucchini, sliced
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and black pepper, to taste
For the Dressing:
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup (optional)
1 clove garlic, minced
Salt and pepper, to taste
Toppings:
1/4 cup crumbled feta cheese
2 tablespoons toasted pumpkin seeds (optional)
Fresh parsley or cilantro, chopped (for garnish)
INSTRUCTIONS:
Cook the Quinoa:
In a medium pot, bring water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
Roast the Vegetables:
Preheat the oven to 400°F (200°C).
On a baking sheet, toss the diced butternut squash and zucchini slices with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread the vegetables evenly and roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), garlic, salt, and pepper. Adjust seasoning to taste.
Assemble the Bowl:
Divide the cooked quinoa into serving bowls. Top with roasted butternut squash and zucchini.
Drizzle with the dressing, then sprinkle crumbled feta cheese over the top.
Garnish and Serve:
Add toasted pumpkin seeds and fresh herbs for garnish if desired. Serve warm or at room temperature.
This wholesome quinoa bowl is rich in nutrients, flavors, and textures, making it a perfect choice for a healthy and satisfying meal.