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Roasted Vegetable Cranberry Quinoa

Makes 6 Servings

$1.28 per serving (As of December 2012*)

The sweet potato, squash, red onion, and cranberries add delicious fall flavors to this warm and comforting quinoa dish. Serve as a side dish or enjoy for lunch as a tasty and nutritious, yet filling option.

1 small sweet potato (10 ounces), cut into ½-inch dice (about 2 cups)

10 ounces peeled, cubed butternut squash, cut into ½-inch dice (about 2 cups)

1 medium red onion, peeled and cut into ½-inch pieces (about 1¾ cups)

2 teaspoons chopped fresh thyme

½ teaspoon kosher salt

¼ teaspoon black pepper

2 tablespoons extra virgin olive oil, divided

1 cup quinoa

1½ cups water or vegetable broth

½ cup dried cranberries

2 tablespoons red wine vinegar

1. Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil and set aside.

2. In a large bowl, toss the sweet potato, butternut squash, onion, thyme, salt, and pepper with 1½ tablespoons of the oil until the vegetables are well coated. Place on the prepared baking sheet, and bake until tender, 25 to 30 minutes. Stir every 10 minutes.

3. Place the quinoa in a fine-mesh strainer and rinse very well several times under cold running water. Drain well. Heat a large nonstick skillet over medium-high heat. Place the quinoa in the skillet and “toast,” stirring frequently, until the quinoa is dry and gives off a nutty aroma, 4 to 5 minutes.

4. Meanwhile, place the water or broth in a medium-size saucepan and bring to a boil. Add the “toasted” quinoa and stir well. Reduce the heat, cover, and simmer until the water is absorbed and the quinoa is fluffy, 15 minutes. Remove from the heat and let sit, covered, for an additional 5 to 10 minutes. Fluff with a fork.

5. Transfer the quinoa, cooked vegetables, and dried cranberries to a large bowl and stir gently to combine. Stir in the vinegar and the remaining ½ tablespoon olive oil. Season with additional salt and pepper to taste.

Nutrition Information per Serving (1 cup): 210 calories, 3.5g fat (0g saturated), 120mg sodium, 41g carbohydrate, 4g fiber, 5g protein, 190% vitamin A, 15% vitamin C, 15% iron

Roasted Vegetable Cranberry Quinoa

Grocery List

Be sure to check your pantry before heading to the store!

1 small 10-ounce sweet potato

10 ounces peeled and cubed butternut squash

1 medium red onion

1 small bunch fresh thyme

1 cup quinoa

Vegetable broth (or water)

½ cup dried cranberries

Kosher salt

Black pepper

Extra virgin olive oil, divided

Red wine vinegar


Recipe courtesy of Meal Makeover Moms.

*Price per serving was updated in December 2012 to reflect cost estimates based on ingredient measurements in this recipe. 

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