Name: Quinoa Bowl with Marinated Beans, Squash, Pears, Walnuts & Parmesan
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ small butternut squash; 3 (398 ml) cans cannellini (white kidney) beans; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 85 g Parmesan cheese; 3 pears; 1 ½ cups quinoa; 2 shallots; ¾ cup walnuts; black pepper; extra virgin olive oil; salt

Quinoa Bowl with Marinated Beans, Squash, Pears, Walnuts & ParmesanQuinoa Bowl with Marinated Beans, Squash, Pears, Walnuts & Parmesan — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ small butternut squash

3 (398 ml) cans cannellini (white kidney) beans

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

85 g Parmesan cheese

3 pears

1 ½ cups quinoa

2 shallots

¾ cup walnuts

black pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

In a medium saucepan, combine quinoa, water, and salt; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Trim and peel each squash; halve each lengthwise, scrape out the seeds, and medium dice the flesh. Transfer to a large baking sheet pan, drizzle with oil, and season with salt. Toss to coat and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until squash is golden and fork-tender, about 25 minutes. Remove from oven.

Meanwhile, peel and mince shallots. Place in a medium bowl.

Zest and juice lemons into the bowl with the shallot.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl along with oil, salt, and pepper. Stir to combine the dressing.

Drain and rinse beans. Add to the bowl with the dressing, stir to combine, and set aside to marinate.

Roughly chop walnuts. Place on a plate.

Using a peeler, shave Parmesan into curls. Add to the plate with the walnuts.

Quarter, core, and medium dice pears. Add to the plate.

To serve, divide quinoa between bowls. Top with marinated beans, roasted squash, pear, walnuts, and Parmesan. Enjoy!

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