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Quinoa with Roasted Peppers, Butternut Squash & Figs

This is a delicious side dish that can be eaten hot or cold & is easy to customize....

Quinoa pic 2.jpg


1 cup rinsed, uncooked quinoa

2 cups butternut squash, cubed

1 red bell pepper, chopped

3 tbsp. olive oil

1 cup dried figs, cut into quarters

1 tbsp balsamic vinegar

2 cups low sodium chicken broth


Place quinoa & broth in a pot and bring to a boil. Next, lower heat, cover & simmer 15-20 minutes, until broth is cooked in and liquid is just evaporated. Fluff with a fork.

While quinoa is cooking, roast squash & peppers in 1 tbsp. olive oil in a 425 degree oven. Sprinkle sea salt to taste & cook until tender & lightly browned, about 15-20 minutes.

Chop figs and combine everything in a large bowl. Toss mixture with remaining oil & vinegar.

Can be served warm or at room temperature.

** can also substitute other vegetables - good combinations include: sauteed spinach & mushrooms or pepper & eggplant.

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