Pinch of Yum · by Lindsay Ostrom★ 4.9
Creamy Squash Curry Quinoa
NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 23%
CARBS 50G60% OF CAL
7G FIBER36G OTHER7G TOTAL SUGAR
FAT 11G31% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, comforting quinoa with roasted squash and curry spices, finished with coconut milk. A filling, healthy vegetarian main.
maingrain bowl🍲 stockpot🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cups dry quinoa, rinsed
- 8 cups vegetable broth
- 1 medium butternut or Kabocha squash (7-8 cups chopped)
- 3 cloves garlic
- 1 small onion
- 2 teaspoons yellow curry paste (can also use red curry paste)
- 1 teaspoon salt
- 1/2 cup coconut milk
- 1/2 cup good quality cheese to taste (I used Gouda and Maasdam)
At a glance
PER SERVING · TIME 50M
CAL 17%·PRO 23%
CARBS 50G60% OF CAL
7G FIBER36G OTHER7G TOTAL SUGAR
FAT 11G31% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 1368mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 891mg
- Calcium
- 135mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1368MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.