Melty Gruyere-Topped Quinoa

Name: Melty Gruyere-Topped Quinoa with Butternut Squash and Sprouts
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Butternut Squash; 1 unit Red Onion; 1 unit Veggie Stock Concentrate; ½ cup Quinoa; 8 ounce Brussels Sprouts; 1 unit Lemon; 1 ounce Pecans; 1 ounce Dried Cranberries; ½ cup Gruyère Cheese; unit Salt; unit Pepper; 1 tablespoon Olive Oil

with Butternut Squash and Sprouts

Recipe Development TeamPublished on November 14, 2016

4.1

(371 customers rated)

Get Free Steak + 10 Free Meals

Maybe it’s just the spirit of the season, but we think that this quinoa bowl is pretty bright and merry. From radiant orange cubes of butternut squash to the ruby red jewel tones of dried cranberries, each bite contains a rainbow of colors and flavors. Shreds of gruyère cheese top off the grains and veggies, adding a bit of melty goodness to this hearty, healthy recipe.

Tags:

Gluten-free

•Veggie

Allergens:

Tree Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Butternut Squash

1 unit

Red Onion

1 unit

Veggie Stock Concentrate

½ cup

Quinoa

8 ounce

Brussels Sprouts

1 unit

Lemon

1 ounce

Pecans

(Contains: Tree Nuts)

1 ounce

Dried Cranberries

½ cup

Gruyère Cheese

(Contains: Milk)

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

Nutrition Values

/ per serving

Energy (kJ)2753 kJ

Calories658 kcal

Fat28 g

Saturated Fat8 g

Carbohydrate91 g

Sugar23 g

Dietary Fiber16 g

Protein22 g

Cholesterol25 mg

Sodium356 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Small pot

•Large Pan

•Zester

•Oven Dish

Instructions

Wash and dry all produce. Preheat oven to 425 degrees. Toss squash on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until tender, 20-25 minutes. Toss halfway through. After squash is done, preheat broiler to high or increase oven to 500 degrees.

Bring 1 cup water, stock concentrate, and quinoa to a boil in small pot. Once boiling, cover and reduce to a low simmer until tender, 15-20 minutes.

Halve, peel, and dice onion. Trim then halve Brussels sprouts through stem, then thinly slice into shreds.

Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add onion and toss until softened, 3-4 minutes. Add Brussels sprouts and toss until tender and lightly browned, 5-6 minutes. Remove pan from heat. Zest lemon into pan. Season with salt and pepper.

Halve lemon. Once quinoa and squash are ready, toss both into pan with Brussels sprouts. Add pecans, cranberries, a squeeze of lemon, a large drizzle of olive oil, and a generous pinch of salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish.