Butternut Squash Black Bean Quinoa
INGREDIENTS
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 butternut squash (about 2-1/2 pounds), peeled and diced
1 cup quinoa, rinsed
1 cup water
1-15 ounce can black beans, drained and rinsed
Juice of 1 lime
2 scallions, thinly sliced
1/3 cup chopped cilantro
INSTRUCTIONS
Preheat the oven to 400 degrees F.
In a large bowl, whisk together the olive oil, cumin, paprika, chili powder, onion powder, garlic powder, salt and pepper. Stir in the butternut squash, coating in the oil and spices.
Spread the squash across a sheet pan. Roast for 25-30 minutes until it is tender and starting to brown at the edges.
While the squash is roasting, make the quinoa. Bring the water and quinoa to a boil. Reduce the heat, cover and simmer for 12 minutes until the quinoa is cooked and the water has been absorbed. Let the quinoa sit for 5 minutes before fluffing with a fork.
Combine the roasted squash and black beans in a large bowl. Stir in the lime juice. Then fold in the quinoa, scallions and cilantro.