lunch recipe · #04845
Butternut Sage Gouda Quinoa Kidney Bean Savory Porridge
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 43 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 9
Prep18 min
Cook25 min
Inactive0 min
Total43 min
Ingredients
- 1½ cupsQuinoa
- 10 ozCanned Kidney Beans
- 5 cupsVegetable Broth
- 1 onionYellow Onion
- 1 tbspOlive Oil
- 8 ozButternut Squash
- 1 tspSage
- 3 ozGouda Cheese
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Kidney Beans. Chop the Yellow Onion and prepare the Butternut Squash, Sage, Gouda Cheese.
- Heat the Olive Oil in a saucepan. Cook the Yellow Onion and the firm produce among the Butternut Squash, Sage, Gouda Cheese for 5 minutes, then stir in the Quinoa, Vegetable Broth, and Table Salt.
- Simmer, stirring often, until the Quinoa is tender and porridge-like. Stir in the Canned Kidney Beans and remaining Butternut Squash, Sage, Gouda Cheese, warm everything through, and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 14.3 g
- Carbohydrates
- 46 g
- Fat
- 9.4 g
- Fiber
- 6.8 g
- Sodium
- 1,065 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.