Food & Drink Magazine

Butternut Quinoa and Broccoli Salad

By Nutrisavvy

My low fat fettucini recipe and post is in the works. In the meantime, I’d like to share with you one of my newest Quinoa dishes. I wrote this Butternut Quinoa and Broccoli up on but thought it’d make a great dish to blog on as well.


This yummy vegan dish has got a lot of veggies, a balance of seasoning and the amazing whole grain QUINOA — making it full of texture and flavor! Whether you choose to make it a main meal or serve it up as a side, you’ve got a well-balanced nutrient-dense dish. Remember, quinoa is an amazing powerhouse of nutrients, including all nine essential amino acids, making it a complete protein. So save this one for Meatless Mondays!

Serves 6 (As a Main Dish):

  • 1 cup dried quinoa (I used red for more color)
  • 2 cups low fat chicken broth
  • 1-2 Tablespoons of Olive Oil
  • 1 tsp brown sugar (to balance out the flavors)
  • 1 clove of garlic, minced (or a few shakes of garlic powder0
  • 2-3 cups of broccoli
  • 3 cups of butternut squash
  • 2 Tablespoons (1 oz) of walnut halves, toasted (0ptional – but a great addition)

Cook quinoa using chicken broth: 1 cup dried quinoa per 2 cups broth. Set aside. In a large pan heat 1-2 Tablespoons of olive oil. Add minced garlic and brown sugar and then toss in squash – coat well. Cook covered over low heat until softened. Mix cooked quinoa with squash mixture and steamed broccoli. Toss with toasted walnut halves.


Nutritional Info: Cal 262, Fat 11g, Chol 1.6mg, Sodium 311mg, Carbs 36g, Sugar 6g, Protein 8g
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Filed under: diet, healthy lifestyles, Nutri-Savvy, nutrition, Recipes, Simple Meals
Butternut Quinoa and Broccoli Salad
Butternut Quinoa and Broccoli Salad

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