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!
Here is your shopping list for this Quinoa Pilaf recipe:
- Butternut squash
- Olive oil
- Dried spices – salt, pepper
- Fresh spices – parsley. You can substitute 1 teaspoon of dried parsley if you don’t have any fresh parsley available.
- Butter – Unsalted works best. If you use the salted variety, you can reduce the amount of salt you add to the recipe.
- Dried fruit – cranberries
- Nuts and seeds – pistachios, pecans, pumpkin seeds
Utensils and Supplies
- cookie sheet
- parchment paper
- wooden spoon
- large bowl
How To Make Quinoa Pilaf
Cook The Squash
The first step to making this quinoa pilaf recipe is to cook the squash.
Before you start, line a cookie sheet with a piece of parchment paper. This helps to prevent the squash from burning.
Peel the squash and cut it into 1 inch cubes.
Spread it out on the cookie sheet and toss with oil, salt and pepper.
Then bake at 350F for 20 to 25 minutes or until soft.
Cook The Quinoa
Add the quinoa to a pot of boiling water.
Cover and reduce the heat.
Cook for about 12 minutes. Inserting the handle of a wooden spoon between the lid and the rim of the pot will prevent it from boiling over.
Remove from the heat and let sit for 5 minutes.
Then fluff the quoina with a fork.
Make The Pilaf
Put the quinoa in a mixing bowl with the squash and the rest of the ingredients.
Toss until mixed.
- 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
Cook The Squash
- Preheat oven to 350 F.
- Peel the butternut squash and cut into ¾” cubes.
- Spread out on a parchment paper lined baking sheet.
- Toss the squash cubes with the olive oil and the salt and pepper.
- Roast for 20 to 25 minutes, until tender and golden, stirring once in a while.
Cook the Quinoa
- Meanwhile, boil the water in the medium sauce pan.
- Add the quinoa.
- Cover and reduce the heat to simmer for 12 min.
- Remove the cooked quinoa from the heat and let sit for 5 min. Then fluff with a fork.
Make The Pilaf
- Put the quinoa into the bowl and toss with the butter, lemon zest, lemon juice and the squash.
- Stir in the cranberries, pumpkin seeds, pecans, pistachios, and parsley.
- Serve warm and be prepared for compliments!