Packed with whole grains, plant-based protein, and a bounty of fall veggies and fruit, this nutritional knockout is a fresh take on Meatless Monday. Pick up precooked beets and preshredded butternut squash to save big on prep time.
4 cups water
2 (3-oz.) pkg. boil-in-bag quinoa
1 tablespoon unsalted butter
2 cups grated peeled butternut squash
1/4 cup chopped fresh flat-leaf parsley
1 firm-ripe avocado
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
1 tablespoon agave nectar
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
6 ounces peeled cooked beets, quartered
1 medium Bosc pear, thinly sliced
1 cup thinly sliced radishes
2 ounces blue cheese, crumbled (about 1/2 cup)
1/4 cup sliced almonds, toasted
Added sugars 4g
Calcium 17% DV
Potassium 20% DV
How to Make It
Bring 4 cups water to a boil in a saucepan over high. Add quinoa packages; cover and cook 10 minutes. Drain. Empty packages into a large bowl.
Heat butter in a large skillet over high until foamy and light brown. Add squash, and cook, stirring often, until crisp-tender, 2 to 3 minutes. Remove from heat. Add squash and parsley to quinoa; toss to combine.
Heat a cast-iron skillet over high. Halve avocado and remove pit (do not peel). Cut each half in half lengthwise to make 4 wedges. Coat cut sides with cooking spray, and add to skillet, cut sides down. Cook until charred, 15 to 20 seconds per side. Remove from pan; peel and discard skins.
Whisk together oil, vinegar, agave nectar, salt, and pepper in a small bowl.
Divide quinoa mixture evenly among 4 bowls; top evenly with avocado, beets, pear, radishes, cheese, and almonds. Drizzle with dressing.
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