Curried Quinoa with Butternut Squash and Chickpeas

PHILADELPHIA MAGAZINE
15Ingredients
60Minutes
440Calories

Ingredients

US|METRIC
  • 1 butternut squash (small, peeled, seeded, and cubed, 2-3 cups)
  • 2 tablespoons virgin olive oil (extra-, divided)
  • 1/2 teaspoon fine sea salt (divided)
  • 1/4 teaspoon freshly ground black pepper (divided)
  • 1 cup quinoa (uncooked)
  • 2 1/4 cups water
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons fresh ginger (grated)
  • 1 teaspoon mustard powder
  • 14 ounces chickpeas (rinsed and drained)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon lime zest (freshly grated)
  • 1/4 cup pumpkin seeds
  • 1/4 cup chopped fresh cilantro
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    NutritionView More

    440Calories
    Sodium25% DV610mg
    Fat23% DV15g
    Protein29% DV15g
    Carbs22% DV66g
    Fiber40% DV10g
    Calories440Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium610mg25%
    Potassium920mg26%
    Protein15g29%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate66g22%
    Dietary Fiber10g40%
    Sugars2g4%
    Vitamin A240%
    Vitamin C50%
    Calcium15%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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