Autumn Quinoa Bowl
Recipe type: Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup quinoa (I used Inca Red but you can use any kind) cooked according to package instructions*
  • 3 tbsp extra virgin olive oil, divided
  • kosher salt and black pepper
  • 2 lb butternut squash, peeled and cut into ¾" cubes
  • 5 oz baby spinach
  • 1 clove garlic, sliced thinly
  • ½ pomegranate, seeded
  1. Preheat oven to 425 degrees and spread cubed butternut squash on a baking sheet. Toss with 2 tbsp olive oil, salt and pepper to taste and roast, tossing halfway through, until golden brown and beginning to caramelize, about 35-40 minutes. Remove from oven and allow to cool slightly.
  2. Heat 1 tbsp olive oil and sliced garlic clove In a large, straight sided sauté pan until garlic is fragrant and beginning to sizzle (but not brown). Add spinach and toss 3-4 times, until coated with garlic oil. Remove from heat and continue to toss about 1-2 minutes, until just wilted. Season to taste with salt and pepper.
  3. Toss quinoa with roasted butternut squash, spinach and top with pomegranate. Taste and adjust seasoning with salt and pepper, if needed. All ingredients can be made ahead, stored separately and eaten cold.
Recipe by Jackie Ourman at