Packed with whole grains, plant-based protein, and a bounty of fall veggies and fruit, this nutritional knockout is a fresh take on Meatless Monday. Pick up precooked beets and preshredded butternut squash to save big on prep time.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 4 cups water to a boil in a saucepan over high. Add quinoa packages; cover and cook 10 minutes. Drain. Empty packages into a large bowl.

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  • Heat butter in a large skillet over high until foamy and light brown. Add squash, and cook, stirring often, until crisp-tender, 2 to 3 minutes. Remove from heat. Add squash and parsley to quinoa; toss to combine.

  • Heat a cast-iron skillet over high. Halve avocado and remove pit (do not peel). Cut each half in half lengthwise to make 4 wedges. Coat cut sides with cooking spray, and add to skillet, cut sides down. Cook until charred, 15 to 20 seconds per side. Remove from pan; peel and discard skins.

  • Whisk together oil, vinegar, agave nectar, salt, and pepper in a small bowl.

  • Divide quinoa mixture evenly among 4 bowls; top evenly with avocado, beets, pear, radishes, cheese, and almonds. Drizzle with dressing.

Nutrition Facts

511 calories; fat 27g; saturated fat 7g; protein 13g; carbohydrates 58g; fiber 12g; sugars 12g; added sugar 4g; sodium 555mg.
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