Family Food on the Table · by Kathryn Doherty
Quinoa with butternut squash and Brussels sprouts
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 26%
CARBS 76G76% OF CAL
14G FIBER42G OTHER20G TOTAL SUGAR
FAT 8G18% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted quinoa with butternut squash and Brussels sprouts, finished with dried cranberries and balsamic vinegar. A warm, satisfying vegetarian grain bowl.
mainamericanbowlgrain bowl🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small butternut squash (peeled, seeds removed and cut into 1/2-inch pieces)
- 1 (1 lb.) bag of Brussels sprouts (trimmed and halved, if large)
- 1 cup quinoa (uncooked)
- 4 teaspoons extra-virgin olive oil (divided)
- 3/4 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup dried cranberries (divided)
- 1/4 cup balsamic vinegar (divided (see notes))
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 26%
CARBS 76G76% OF CAL
14G FIBER42G OTHER20G TOTAL SUGAR
FAT 8G18% OF CAL
1G SAT7G 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
- 10m
- Cook
- 35m
- Sodium
- 472mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1549mg
- Calcium
- 120mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 472MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.