One Pot Quinoa with Butternut Squash

bowl of quinoa with butternut squash and chicl

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4.9 from 12 reviews

This One Pot Butternut Squash Quinoa is a cozy, flavorful meal that’s budget-friendly and easy to make. Vegan, Gluten-Free & made with only 7 ingredients!


  • 1 tablespoon extra virgin olive oil
  • 1 sprig fresh rosemary* (or 2 tsp dried)
  • 23 cloves garlic, minced
  • 1 small butternut squash, peeled and finely chopped; about 3 cups or 380 g
  • 1 cup (185 g) dry quinoa
  • 2 cups (470 ml) vegetable broth (store-bought or homemade)
  • 2 15.5 ounce (440 g) cans garbanzo beans, drained and rinsed
  • Salt & pepper, to taste
  • Optional: Tahini Dressing and/or greens, for serving


  1. Prep: Warm the oil in a large, nonstick pot over medium-high heat. Once warm, add the rosemary sprig and minced garlic; sauté for around 60 seconds, until the garlic is fragrant. Add the butternut squash to the pot and sauté for an additional 2-3 minutes, stirring occasionally.
  2. Cook: add the quinoa and vegetable broth to the pan and stir well. Then, sprinkle the chickpeas on top of the quinoa mixture – they won’t become fully submerged in the liquid, but this is ok. Increase the heat to high until everything comes to a boil; then, reduce the heat to medium-low, cover, and cook for 20-23 minutes.
  3. Serve: Turn off the heat and let sit for 5 minutes before opening the pot and fluffing with a fork. Serve as desired; I recommend topping with some Tahini Dressing. Leftovers will keep in the fridge for up to 5 days, or can be frozen and defrosted as needed for up to 2 months.


  • Rosemary: I chose to leave the rosemary whole and remove before serving, but you can also finely chop it (use around 1 tablespoon) and leave it in the final dish for a stronger flavor.
  • Oil-Free: sauté the garlic and rosemary in 1/4 cup (60 ml) of water or extra vegetable broth before adding the remaining ingredients