Butternut Squash Quinoa with Cauliflower and Cranberries
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash and cauliflower tossed with fluffy quinoa, dried cranberries, and curry spices. A warm, satisfying vegetarian grain bowl that works as a filling standalone meal or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small butternut squash (cubed)
- 1/2 head of cauliflower (cut into florets)
- 1-2 TBSP olive oil (needed)
- 1/4 tsp salt
- 1/2 cup dry quinoa
- 3/4 cup veggie broth
- 1/2 cup dried cranberries
- 1/2 teaspoon curry powder (plus extra to taste)
- 1/4 teaspoon garlic powder
- zest of 1/2 a lemon (optional but delish)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 483mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1039mg
- Calcium
- 128mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 483MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.