Iowa Girl Eats · by Kristin Porter★ 5.0 (4)
Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts
NUTRITION · PER SERVING55M COOK
CAL 13%·PRO 22%
CARBS 33G51% OF CAL
6G FIBER2G ADDED3G INTRINSIC22G OTHER5G TOTAL SUGAR
FAT 11G38% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked quinoa combined with roasted butternut squash and Brussels sprouts, topped with pumpkin seeds and Parmesan. A hearty vegetarian side with roasted vegetables and whole grain.
sideamericangrain bowl🍪 sheet pan🍳 skillet🥄 saucepan🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 cup quinoa
- 1-1/2 cups vegetable or chicken broth
- 9 oz shaved brussels sprouts
- 1 Tablespoon extra virgin olive oil
- garlic salt and pepper
- 2 Tablespoons butter or vegan butter
- 2 cups 1/2" cubed butternut squash
- 1-1/2 Tablespoons brown sugar
- 1/3 cup freshly grated parmesan cheese (plus more for topping)
- 1/4 cup pepitas
At a glance
PER SERVING · TIME 55M
CAL 13%·PRO 22%
CARBS 33G51% OF CAL
6G FIBER2G ADDED3G INTRINSIC22G OTHER5G TOTAL SUGAR
FAT 11G38% OF CAL
2G SAT9G 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
- 45m
- Sodium
- 393mg
- Total sugar
- 5g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 602mg
- Calcium
- 116mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 393MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.