Black Bean and Butternut Squash Quinoa
Prep time
Cook time
Total time
A healthy side dish made with roasted butternut squash, black beans and quinoa.
Serves: 8 Cups
  • 1 cup quinoa uncooked
  • 2 cups water
  • 1 tsp. olive oil
  • ⅓ cup onion, diced
  • 1 large sweet bell pepper, diced
  • 1 15oz can black beans, drained
  • 2 cups butternut squash, cooked
  • ½ tsp. cumin
  1. Cook quinoa according to manufacturer directions.
  2. Meanwhile; in a large skillet add olive oil, onion and bell pepper; cook until tender about 5 minutes. Add black beans, butternut squash and cumin. Cook until warmed. Add cooked quinoa, mix well and serve..
To make butternut squash: Preheat oven to 400F. Line a baking sheet with parchment paper; set a aside. Peel butter nut squash with a vegetable peeler, scoop out the seeds and cut into bite size pieces. Place squash on prepared baking sheet, spray with cooking spray, sprinkle with salt & pepper. Bake for 15 minutes, flip and bake for another 10 - 15 minutes until tender.

Calories per cup: 155.6, Fat: 2.3, Cholesterol: 0, Sodium: 94.6, Potassium: 215, Carbs: 30.5, Fiber: 4.1, Sugar: 1.9, Protein: 5.8
Nutrition Information
Serving size: 1 Cup
Recipe by PB + P Design at