ZEGO Recipes: Butternut and Cranberry Quinoa Bowl

When you want to eat beautiful food but don’t have the time, ZEGO Mix-Ins will rescue your moment! Add to avocado toast, holiday stuffing, on waffles, in smoothies, yogurt bowls, and more. We hope you enjoy this Butternut and Cranberry Quinoa Bowl as much as we do!


3 C Butternut Squash, chopped
1 T Olive Oil
1 C Uncooked Quinoa
1½ C Water
3/4-1 C ZEGO Cranberry Mix-Ins
1/2 C Red Onion, chopped
Salt and Pepper

Balsamic Vinaigrette

1/4 C Olive Oil
2 T Balsamic Vinegar
1/2 t Honey
1/2t Dijon Mustard
1 Garlic Clove, minced
Salt and Pepper


  1. Preheat the oven to 400F.
  2. In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast 20-25 minutes until squash is lightly browned.
  3. While squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa & water in a medium saucepan. Boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
  1. To assemble the salad, combine the cooked quinoa, roasted squash, red onion, and ZEGO Cranberry Mix-Ins in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper. Chill and serve.

What recipes have you made with ZEGO? We’d love to know and feature your creation! Email us at info@zegosnacks.com.

Thank you,


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