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Butternut Squash, Quinoa, Pear and Walnut Bowl.

Butternut Squash, Quinoa, Pear and Walnut Bowl.

Hello friends, fancy making this Butternut Squash, Quinoa, Pear and Walnut Bowl reicpe?

Dietitian Sian Porter says:

“This delicious bowl is brimming with heart healthy ingredients and provides four of your ‘5 a day’ in one serving.

This bowl provides over one third (11.5g) of the UK adult daily fibre recommendation from the walnuts, veg, fruit and beans.

The essential omega-3 fatty acid ALA in the California Walnuts helps maintain normal blood cholesterol levels.

The veg, beans, wholegrains and walnuts pack in the fibre which is associated with a lower risk of both cardiovascular disease and coronary heart disease.”

Butternut Squash, Quinoa, Pear and Walnut Bowl

How To Make A Butternut Squash, Quinoa, Pear and Walnut Bowl:

Serves 8

Description:

A delicious grain bowl made with butternut squash, pear slices, quinoa, mixed greens, feta and rosemary walnuts is the perfect lunch or dinner for crisp autumn days.

Ingredients:

Butternut Squash

500g butternut squash, cut into 3cm dice

1 tsp extra virgin olive oil

1/8 tsp black pepper

Quinoa:

180g quinoa

500ml vegetable stock

Rosemary Walnuts:

120g California walnuts

1/2 tsp extra virgin olive oil

1 tsp dried rosemary

1/8 tsp black pepper

Balsamic Vinaigrette:

125ml extra virgin olive oil

60ml balsamic vinegar

1 tsp Dijon mustard

1/4 tsp dried rosemary

1/8 tsp black pepper

Assembly:

1.4kg mixed greens

3 medium pears, thinly sliced

2 x 400g cans cannellini beans, drained and rinsed

100g crumbled light feta cheese

Preparation:

Butternut Squash:

1.) Preheat oven to 200C, gas mark 6 and prepare a baking sheet with foil.

2.) Spread butternut squash cubes onto prepared baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper. Toss squash to combine. Roast for 25 to 30 minutes until squash is tender and lightly caramelized, flipping chunks after 15 minutes. Remove from oven.

Quinoa:

1.) Meanwhile, rinse quinoa under cold water. Bring vegetable stock to a boil in a medium saucepan. Add quinoa and cover.

2.) Simmer on low-medium heat for 20 – 25 minutes until or until most of the liquid is absorbed. Drain any excess liquid. Set aside.

Rosemary Walnuts:

1.) Preheat oven to 180C, gas mark 4 and line a baking sheet with foil.

2.) Place walnuts onto prepared baking sheet and drizzle with ½ teaspoon olive oil and sprinkle with rosemary, salt and pepper. Toss to combine. Make sure walnuts are in a single layer.

3.) Bake walnuts for 8 minutes until fragrant and toasted. Remove walnuts from oven and let cool. Chop walnuts roughly and set aside.

Balsamic Vinaigrette:

1.) Combine olive oil, balsamic vinegar, mustard, rosemary, salt and pepper in a jar with a tight-fitting lid. Shake to combine and set aside.

Assembly:

1.) Divide mixed greens, pears, beans, feta, butternut squash, quinoa and walnuts equally among 8 bowls. Drizzle with balsamic vinaigrette and serve immediately. You can also divide the ingredients equally into food storage containers to eat throughout the week. Just add balsamic dressing before serving.

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Butternut Squash, Quinoa, Pear and Walnut Bowl.

Recipe and image courtesy of California Walnuts: Twitter.Facebook.Instagram.

Recipe Card:

Butternut Squash, Quinoa, Pear and Walnut Bowl.

A delicious grain bowl made with butternut squash, pear slices, quinoa, mixed greens, feta and rosemary walnuts is the perfect lunch or dinner for crisp autumn days.
Course Main Course
Servings 8
Author California Walnuts

Ingredients

  • 500g butternut squash, cut into 3cm dice
  • 1 tsp extra virgin olive oil
  • 1/8 tsp black pepper
  • 180g quinoa
  • 500ml vegetable stock
  • 120g California walnuts
  • 1/2 tsp extra virgin olive oil
  • 1 tsp dried rosemary
  • 1/8 tsp black pepper
  • 125ml extra virgin olive oil
  • 60ml balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp dried rosemary
  • 1/8 tsp black pepper
  • 1.4kg mixed greens
  • 3 medium pears, thinly sliced
  • 2 x 400g cans cannellini beans, drained and rinsed
  • 100g crumbled light feta cheese

Instructions

  • Butternut Squash:
    Preheat oven to 200C, gas mark 6 and prepare a baking sheet with foil.
    Spread butternut squash cubes onto prepared baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper. Toss squash to combine. Roast for 25 to 30 minutes until squash is tender and lightly caramelized, flipping chunks after 15 minutes. Remove from oven.
  • Quinoa:
    Meanwhile, rinse quinoa under cold water. Bring vegetable stock to a boil in a medium saucepan. Add quinoa and cover.
    Simmer on low-medium heat for 20 – 25 minutes until or until most of the liquid is absorbed. Drain any excess liquid. Set aside.
  • Rosemary Walnuts:
    Preheat oven to 180C, gas mark 4 and line a baking sheet with foil.
    Place walnuts onto prepared baking sheet and drizzle with ½ teaspoon olive oil and sprinkle with rosemary, salt and pepper. Toss to combine. Make sure walnuts are in a single layer.
    Bake walnuts for 8 minutes until fragrant and toasted. Remove walnuts from oven and let cool. Chop walnuts roughly and set aside.
  • Balsamic Vinaigrette:
    Combine olive oil, balsamic vinegar, mustard, rosemary, salt and pepper in a jar with a tight-fitting lid. Shake to combine and set aside.
  • Assembly:
    Divide mixed greens, pears, beans, feta, butternut squash, quinoa and walnuts equally among 8 bowls. Drizzle with balsamic vinaigrette and serve immediately. You can also divide the ingredients equally into food storage containers to eat throughout the week. Just add balsamic dressing before serving.

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