I have been on a quest to find tasty ways to add quinoa to my diet because it is such a healthy food. Not only is it packed with vitamins and minerals, it is a complete protein, and gluten free. Although it looks like a grain, it is not a grass. It is a member of the beet and kale families. One would never know it based on the bland taste of plain boiled quinoa. Fortunately, it blends well with other flavors to make a nutritious, delicious side or meal.
I found this recipe in Canadian Gardening Magazine and it is one of the best quinoa recipes I have tried yet!
Preparation time: 15 minutes
Cook time: 20 – 25 minutes
Total time: 35 – 45 minutes
What You Need
1 butternut squash
2 teaspoon olive oil
Sea salt and pepper to taste
1 cup quinoa
2 cups water
Zest and juice of ½ lemon
1 Tablespoon unsalted butter
¼ cup dried cranberries
½ cup pecans, chopped
¼ cup pistachios, shelled
¼ cup pumpkin seeds, roasted
1 Tablespoon fresh parsley, chopped
Baking sheet, lined with parchment for easy clean-up
Medium pot with lid
How To Put It Together
1. Preheat oven to 350 F.
2. Peel the butternut squash and cut into ¾” cubes.
3. Toss the squash cubes with the olive oil and the salt and pepper.
4. Spread out on the lined baking sheet.
5. Roast for 20 to 25 minutes, until tender and golden, stirring once in a while.
6. Meanwhile, boil the water in the medium sauce pan.
7. Add the quinoa.
8. Cover and reduce the heat to simmer for 12 min. Hint: To prevent the quinoa from boiling over the sides of the pot, insert the handle of a wooden spoon between the rim of the pot and the lid.
9. Remove the cooked quinoa from the heat and let sit for 5 min., then fluff with a fork.
10. Put the quinoa into the bowl and toss with the butter, lemon zest, lemon juice and the squash.
11. Stir in the cranberries, pumpkin seeds, pecans, pistachios, and parsley.
12. Serve warm and be prepared for compliments!