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Curried Quinoa with Butternut Squash and Chickpeas
PHILADELPHIA MAGAZINE15Ingredients
60Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (small, peeled, seeded, and cubed, 2-3 cups)
- 2 Tbsp. virgin olive oil (extra-, divided)
- 1/2 tsp. fine sea salt (divided)
- 1/4 tsp. freshly ground black pepper (divided)
- 1 cup quinoa (uncooked)
- 2 1/4 cups water
- 1 1/2 tsp. curry powder
- 1 1/2 tsp. ground cumin
- 2 tsp. fresh ginger (grated)
- 1 tsp. mustard powder
- 14 oz. chickpeas (rinsed and drained)
- 2 Tbsp. red wine vinegar
- 1 tsp. lime zest (freshly grated)
- 1/4 cup pumpkin seeds
- 1/4 cup chopped fresh cilantro
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium610mg25% |
| Potassium920mg26% |
| Protein15g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber10g40% |
| Sugars2g |
| 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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