• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Blog
    • Food
      • Appetizers
      • Breads
      • Breakfast
      • Dairy Free
      • Drinks
      • Healthy
      • Homemade
      • Main Dishes
      • Pastas
      • Salads
      • Side Dishes
      • Snacks
      • Soups & Stews
      • Sweets
      • Vegetables
    • Obsessing On
      • Series Posts
        • Blogging Roundup
        • Crushing On…
        • Cookbook Love
        • Blog Crushes
        • Favorite Finds
        • Let’s Travel
      • Share Fest
        • Beauty & DIY
        • Blogging
        • My Kitchen
        • Every Day Things
        • Techy Stuff
  • Recipe Index
  • About
    • About CCWT
    • FAQs
    • Contact
  • Work With Me
  • Shop
    • Blogging Resources
    • Cookbooks
    • Cool Stuff
    • Kitchen Appliances
    • Kitchen Tools
  • Privacy

Can Cook, Will Travel logo

You are here: Home / Recipes / Main Dishes / Basil & Lime Butternut Squash Quinoa Bowl

September 15, 2017 By Kelli Wallace Leave a Comment

Basil & Lime Butternut Squash Quinoa Bowl

Butternut Squash Quinoa Bowl
(This Butternut Squash Quinoa Bowl was inspired from a recipe at Nourished. the Blog, so check it out here.)
Step by Step Instructions:

Butternut Squash Quinoa Bowl
You’ll love this slightly addictive Butternut Squash Quinoa Bowl, so here’s what you’ll need: Honey, Ground Coriander, Pumpkin Seeds (pepitas), Red Pepper Flakes (optional), Dried Cranberries, Butternut Squash (I used 12 oz of pre-cut squash), Extra-Virgin Olive Oil, Salt & Pepper, Fresh Parsley, 2 cups cooked Quinoa, 1 cooked Chicken Breast, 1 Yellow Onion (you’ll need about half), handful of Fresh Basil, 1 Lime, 1 Shallot, and then 1 Garlic Clove.

Butternut Squash Quinoa Bowl
Begin by preheating your oven to 375 degrees, and note I cooked my quinoa and chicken in advance, because I wanted to save time. You can make the vinaigrette in advance or combine it when the veggies roast, and so I did the latter this time. Start by roughly dicing half of a yellow onion, so you can get the veggies going.

Butternut Squash Quinoa Bowl
Then here’s the butternut squash pre-cut. You can see it’s several different sizes, so I preferred to cut it into smaller, more bite-sized pieces.

Butternut Squash Quinoa Bowl
Here it is cut into more uniform pieces, so that it will bake evenly.

Butternut Squash Quinoa Bowl
Finally peel and then roughly chop 1 garlic clove.

Butternut Squash Quinoa Bowl
Place the squash, onions, and garlic in a bowl and add 1 tablespoon of EVOO, 1/4 teaspoon each of ground coriander and pepper flakes, and salt and pepper to taste, so they taste fab. You can omit the pepper flakes, but I think they adds good flavor, so you’ll be okay heat-wise.

Butternut Squash Quinoa Bowl
Then combine so the squash is well-coated.

Butternut Squash Quinoa Bowl
Place the veggies in a single layer on a baking sheet lined with a Silpat, and then bake for about 15-20 minutes or until the squash is tender.

Butternut Squash Quinoa Bowl
While the veggies bake, get started on the vinaigrette for the Butternut Squash Quinoa Bowl, and you can make this in advance. Begin by zesting one lime, and then adding half to two-thirds of the zest to a mason jar.

Butternut Squash Quinoa Bowl
Then juice the lime into the mason jar.

Butternut Squash Quinoa Bowl
Very thinly dice half of a shallot, so you don’t have big pieces in the vinaigrette.

Butternut Squash Quinoa Bowl
Add the shallots along with 1 tablespoon of EVOO, 1 teaspoon of honey, 1/4 teaspoon of coriander, and salt & pepper to taste to the mason jar, and then pop the lid on.

Butternut Squash Quinoa Bowl
Give the dressing a good shake, and then taste and adjust the flavors adding more honey or salt or whatever you prefer. Then pop the vinaigrette in the fridge until you’re just about ready to make the Butternut Squash Quinoa Bowl.

Butternut Squash Quinoa Bowl
Now dice up the chicken breast into small, bite-sized pieces, and then reheat about 30-60 seconds in the microwave to remove the chill.

Butternut Squash Quinoa Bowl
Then wash and dry about 1/4 cup of fresh parsley and a handful of fresh basil.

Butternut Squash Quinoa Bowl
Because the roasted veggies are hot and delicate, let them sit out of the oven for 3-5 minutes.

Butternut Squash Quinoa Bowl
Finely slice the basil, and then reserve about a teaspoon of it.

Butternut Squash Quinoa Bowl
Then add the teaspoon of basil to the vinaigrette.

Butternut Squash Quinoa Bowl
Finely chop the parsley, and then combine it with the basil.

Butternut Squash Quinoa Bowl
Now it’s time to put together the Butternut Squash Quinoa Bowl, so add the quinoa, chicken, roasted veggies, chopped herbs, 1/4 cup of dried cranberries, and the vinaigrette (well shaken first) to a large bowl.

Butternut Squash Quinoa Bowl
Then stir the Butternut Squash Quinoa Bowl until the mixture is well combined. Now you’re ready to serve the Butternut Squash Quinoa Bowl right away, so let’s begin. I added extra zest, finishing salt, and pepitas to top the bowl, because they add brightness, bring out flavors, and add crunch. So go on and whip this up for a healthy, satisfying, and seriously good meal, and happy healthy eating!

Butternut Squash Quinoa Bowl

Butternut Squash Quinoa Bowl

Butternut Squash Quinoa Bowl with Basil Lime Vinaigrette

Kelli @ Can Cook, Will Travel
This healthy bowl is filled with delicious flavors and good-for-ingredients that you can enjoy without guilt!
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Meal
Cuisine Healthy
Servings 4 servings
Calories 338 kcal

Ingredients
  

For Quinoa Bowl:

  • 12 oz. Butternut Squash cut into small, bite-sized pieces
  • 1/2 a Yellow Onion diced
  • 1 Garlic Clove roughly chopped
  • 1 T. EVOO
  • 1/4 t. Ground Coriander
  • 1/4 t. Crushed Red Pepper Flakes optional
  • Salt & Pepper to taste
  • 2 cups Quinoa cooked
  • 1 Chicken Breast cooked
  • 1/4 cup Dried Cranberries I prefer the kind with less sugar
  • 1/4 cup fresh Parsley chopped
  • 2 T. fresh Basil thinly sliced
  • Pepitas for topping
  • Finishing salt for topping optional

For Basil Lime Vinaigrette:

  • Zest of 1 Lime use about 1/2 to 2/3 of zest and reserve the rest for topping dish
  • Juice of 1 Lime
  • 1/2 a Shallot finely chopped
  • 1 T. EVOO
  • 1 t. Honey
  • 1/4 t. Ground Coriander
  • Salt & Pepper to taste
  • 1 t. fresh Basil chopped finely
  • I used about 1/2 -2/3 zest of 1 lime and used the rest to top

Instructions
 

  • Quinoa: Prepare according to your package instructions, and you can make the quinoa in advance and then store in the refrigerator until you’re ready for it.
  •  
  • Chicken: Heat a medium-sized non-stick pan over medium heat and add about 1 T. of grapeseed oil (or preferred oil). Season chicken with salt & pepper on both sides, and then add chicken to hot pan. Cook for 2-3 minutes on each side repeating until the chicken is fully cooked through (8-10 minutes). You can also prepare the chicken in advance and dice and reheat when you’re ready to use it.
  •  
  • Roasted Butternut Squash: Preheat the oven to 375 degrees. Combine the butternut squash, onion, and garlic in a medium-sized bowl. Add 1 tablespoon of EVOO along with coriander, red pepper flakes, and salt and pepper to taste. Once the veggies are well coated, transfer them to a rimmed baking sheet lined with a Silpat and spread them in a single layer. Bake for 15-20 minutes or until the squash is tender. Remove from the oven and let cool 3-5 minutes before stirring the dish together.
  •  
  • Basil Lime Vinaigrette: Zest a lime, and add 1/2 to 2/3 of the zest to a mason jar. Then juice the lime into the jar. Next finely chop half of a shallot and add it along with 1 tablespoon of EVOO, 1 teaspoon of honey, 1/4 teaspoon ground coriander, and salt and pepper to taste to the jar. Put a lid on the jar and then shake really well. Then taste and adjust seasoning adding more honey, salt, oil, etc. as needed. Before you’re ready to serve, add the basil and shake well. You can make the vinaigrette in advance to save you time if you’d like.
  •  
  • Putting Bowl Together: Once the components are made (and you can make the quinoa, chicken, and vinaigrette in advance or make the vinaigrette as the squash bakes), then grab a large bowl. Add the quinoa, chopped chicken, roasted veggies, chopped fresh parsley and basil, dried cranberries, and vinaigrette (shaken well) and combine really well. Taste and season with salt and pepper if needed, then serve immediately. I like to to top my bowl with a tablespoon or so of pepitas, a little lime zest, and a very light sprinkle of finishing salt. Enjoy!

Notes

Quick Tip: You can make the quinoa, cook the chicken, and mix up the vinaigrette (although I'd leave the basil out until you're ready to serve it) in advance to save you time.

Butternut Squash Chicken Quinoa Bowl_Collage2

2

Subscribe To My Newsletter!

Ready to get weekly recipes, cooking tips, and more delivered straight to your inbox? Perfect! Sign up here and you're in.

You have Successfully Subscribed!

Filed Under: Dairy Free Tagged With: Basil, Butternut Squash, Butternut Squash Quinoa Bowl, Chicken, Dairy Free, Dried Cranberries, Gluten-free, Healthy, Lime, Parsley, Quinoa, Shallots

Previous Post: « Addictive Butternut Squash Chicken Quinoa Bowl
Next Post: 2018 Desire Map Planner Review & Giveaway! »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

Hi and welcome! I'm Kelli, a Midwestern girl at heart who loves to cook and travel (of course). This blog chronicles my journey to rediscover my passions and share them with all of you. From cooking & baking to travel & inspiration, I have tons of interests that I can't wait to share with you! Learn More…

Let’s Connect

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Subscribe

Welcome to Can Cook, Will Travel!

Never miss another delicious recipe again!

Get weekly newsletters in your inbox with new recipes, features & more! Plus subscribe now for my must-have kitchen tools guide!

You have Successfully Subscribed!




Take my survey, Pretty Please!

Survey Says_Small




Archives

Bloglovin

Footer

Stay Connected

  • Bloglovin
  • Instagram
  • Pinterest
  • Tumblr

Instagram

Instagram did not return a 200.

CanCookWillTravel.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All thoughts and opinions are 100% our own.

Copyright © 2011–2025 Can Cook, Will Travel | All Rights Reserved