BXG Blog

Quinoa and Veggies

This dish was inspired by the “Great Grains” item at Flying Star. Check out theirs if you like this one. Serves six as a side, or four as a main course. The leftovers are also delicious cold.


  • 1 cup red quinoa
  • 1 red bell pepper
  • 8-10 Brussels sprouts
  • 1 bunch Swiss chard (leaves only)
  • 5 cloves garlic
  • 1/2 butternut squash
  • 1 green apple
  • 1 pear
  • 1/4 cup cilantro
  • 2oz feta cheese
  • 1/3 cup olive oil, plus some for sautéing
  • 1 lemon
  • salt
  • pepper
  • 1/2 avocado (optional)
  • 1oz smoked mozzarella (optional)
  • 1/4 cup coarsely chopped walnuts (optional)


Cook the quinoa in 2 cups of water. Cook the squash in the microwave or oven. While they are cooking, mince 3/5 of the garlic and tear the chard leaves into pieces. Cut the Brussels sprouts in halves or quarters. Chop the apple and pear into small cubes. Chop the red pepper into small pieces. Tear or chop the cilantro into small pieces. If using avocado or mozzarella, chop into small pieces.

Sauté the Brussels sprouts and minced garlic in oil. When they are nearly done, add the chopped peppers and chard. Sauté until the chard is wilted and the red peppers are starting to soften.

Once the squash is cooked, scrape out the inside and cut into bite-sized cubes.

Mix cooked quinoa with sautéed veggies, squash, apple, and pear. Mince the remaining garlic, squeeze the lemon, and whisk the juice and garlic together with olive oil. Add salt and pepper to taste. Toss the mixture with dressing, and add cilantro and feta immediately before serving. Add avocado, mozzarella, and walnuts with the feta if using.