ONE POT QUINOA WITH BUTTERNUT SQUASH
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!
Provided by Caitlin Shoemaker
Categories Main
Time 35m
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
ONE POT VEGETABLE CHICKPEA CURRY
This delicious chickpea curry is made in just one pot and is packed with vegetables. Easy to make, freezes well and is packed with flavor.
Provided by Alyssa
Categories Soup
Time 50m
Number Of Ingredients 19
Steps:
- Heat the oil in a large saucepan or dutch oven. Add the onion and garlic and saute until fragrant, about 3 minutes. Add the squash, broccoli, pepper, and chickpeas, and saute for another 2 minutes.
- Pour in the tomatoes, coconut milk, broth, and spices and season with salt and pepper. Bring the mixture to a boil. Once boiling, turn down to a simmer and cover, cooking until squash is tender about 30 minutes.
- When ready to serve, stir in kale (if using) and transfer into bowls. Serve with coconut lime quinoa and garnish with cilantro.
Nutrition Facts : Calories 196 kcal, Carbohydrate 29 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, Sodium 844 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
MOROCCAN BUTTERNUT SQUASH, CHICKPEA, AND SPINACH STEW
This spicy, healthy, vegan stew is packed full of butternut squash, chickpeas, spinach, and warm moroccan flavors. It's healthy, hearty, and gluten-free. Make in bulk and freeze the extra!
Provided by Elizabeth Lindemann
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- In a large pot, sauté onion and ginger in oil (1 tablespoon)over medium-high heat until softened.
- Add garlic; saute until fragrant (approximately one minute)
- Add spices, stock (1 cup), and squash. Bring to a boil, turn heat to low, cover, and simmer until squash is fork-tender (approximately 15 minutes)
- Add chickpeas and spinach, turn heat to medium, and cover. The spinach will wilt and the chickpeas will heat through.
- Stir stew, adding the lime juice and cilantro. The squash will naturally integrate into the sauce to thicken slightly.
- Serve over rice, quinoa, cauliflower rice, or cous cous if desired.
Nutrition Facts : Calories 294 kcal, Carbohydrate 47 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Sodium 826 mg, Fiber 13 g, Sugar 4 g, ServingSize 1 serving
QUINOA WITH ROASTED BUTTERNUT SQUASH
Provided by Food Network Kitchen
Time 1h
Yield 4-6 Servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
- Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
- Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
- Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.
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CHICKEN AND BUTTERNUT SQUASH QUINOA STEW - MEL'S KITCHEN CAFE
From melskitchencafe.com
4.3/5 (27)Category Soups Stews ChilisServings 6Total Time 50 mins
- In a large 4 quart pot heat the olive oil until hot. Add the chopped onions, oregano, and garlic. Saute for 5-7 minutes, stirring often, until the onion is softened. Add the broth and bring to a boil. Add the chicken and boil until the chicken is cooked, 7-9 minutes. Remove the chicken to a plate.
- Add the tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot. Shred the cooked chicken and return to the pot. Add the salt and pepper, adding more salt to taste, if needed. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted. Serve warm.
GOLDEN BUTTERNUT SQUASH AND CHICKPEA CURRY - THE FULL …
From thefullhelping.com
4.5/5 (14)Category Main Course
- Heat the oil in a large, heavy-bottomed pot. Add the onions and a pinch of salt. Cook the onions for 7 minutes, or until they're very tender and browning lightly. Add a few tablespoons of water as needed to prevent sticking. Add the garlic and ginger. Cook for 2 minutes, or until the garlic is very fragrant. Add the curry, turmeric, garam masala, salt, and black pepper. Give everything a good stir.
- Add the squash and 2 cups of the vegetable broth. Bring the mixture to a boil. Reduce to a simmer. Simmer for 15 minutes, or until the squash is tender. Turn off the heat. Use an immersion blender to blend the soup about halfway, so that there are still chunks of butternut squash, but some of the squash has been turned into a thick puree. Alternately, you can transfer half of the mixture to a standing blender, blend, and return it to the pot.
- Stir in the chickpeas, raisins, lime juice, and an additional 1/2 cup broth (or enough to create a thick but easy-to-stir stew). Bring the curry to a gentle simmer again. If you're adding greens, stir them in now and allow them to wilt completely, about 5 minutes. Taste the stew and adjust salt, pepper, and lime juice to taste. Serve with cooked grains.
BUTTERNUT SQUASH CURRY WITH CHICKPEAS - RAINBOW PLANT LIFE
From rainbowplantlife.com
Ratings 120Calories 338 per servingCategory Dinner
- Heat a Dutch oven or a large saucepan over medium-high heat. Add the coconut oil, and once shimmering, add the onions and carrots along with a pinch of kosher salt. Cook the vegetables for 7-8 minutes, or until they are very tender and lightly browned.
- Add the garlic, ginger, chili peppers (if using), lemongrass (if using), and red curry paste, and cook for 2 minutes, stirring to coat the vegetables. If not using a nonstick pan, you'll likely need to add a tablespoon or two of water to prevent the mixture from drying out, sticking, and burning.
- Pour in the vegetable broth, stirring with a spatula to scrape up any browned bits stuck to the bottom of the pot. Pour in the coconut milk and stir to combine, then add the cubed butternut squash, soy sauce or tamari, and coconut sugar, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 minutes, or until the squash is tender and cooked through. Turn off the heat and use an immersion blender to blend roughly half of the curry. Make sure to leave some chunks of squash intact. Alternatively, transfer half of the curry to a stand blender. Blend until the mixture is puréed and mostly smooth, then return it to the pan.
ONE-POT CURRIED QUINOA WITH BUTTERNUT SQUASH AND …
From ohmyveggies.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 556 per serving
- Add the olive oil to a large pot over medium heat. When hot, add the onion and saute until translucent and tender, 3-4 minutes.
- Stir in the curry powder, ginger, turmeric, and cardamom. Sauté for 30 seconds, until fragrant, stirring constantly. Add the coconut milk, water, quinoa, and 1 teaspoon salt, scraping the bottom of the pot to remove any stuck bits. Bring to a boil and then lower heat to a simmer. Cover and cook for 15 minutes, then stir in the frozen vegetables and chickpeas. Return the lid to the pot and cook for 5-15 minutes more, or until the quinoa is tender and most of the liquid has been absorbed.
- After the quinoa is done, turn off the heat and let sit, covered, until the vegetables and chickpeas are warmed through, 5-6 minutes. Stir in the lemon juice. Taste and add additional salt if desired. Garnish with parsley and serve.
CURRY-ROASTED BUTTERNUT SQUASH AND CHICKPEAS - FOOD & …
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 12
- Preheat the oven to 375°. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread the squash cubes and chick peas on a large rimmed baking sheet and roast for 1 hour, or until tender.
- Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.
- Spoon the roasted butternut squash and chickpeas onto a platter and drizzle with 1/2 cup of the yogurt sauce. Serve the remaining yogurt sauce on the side.
CURRIED QUINOA WITH BUTTERNUT SQUASH AND CHICKPEAS
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5/5 (11)Servings 10Cuisine IndianCategory Dinner, Sides, Vegetarian
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10 BEST QUINOA WITH BUTTERNUT SQUASH RECIPES | YUMMLY
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INSTANT POT BUTTERNUT SQUASH AND QUINOA STEW (VEGAN ...
From ruchiskitchen.com
Ratings 23Calories 246 per servingCategory Soups
- Heat the Instant Pot in 'SAUTE MODE'. Add olive oil. When it gets hot, add onions, garlic, and carrots. Saute for 1-2 minutes.
BUTTERNUT SQUASH CURRY - KATIE'S CONSCIOUS KITCHEN
From katiesconsciouskitchen.com
Reviews 7Servings 4
- Add the butternut squash and onions to a deep skillet or pot, along with a splash of oil (or water if cooking oil-free).
- Cover with a lid and simmer over medium low heat, stirring occasionally, for about 10 minutes or until the butternut squash is soft.
- Add the red curry paste, yellow curry powder, coconut milk, peanut butter, and chickpeas. Thin with a little water or broth if desired.
ONE-POT CREAMY QUINOA WITH BUTTERNUT SQUASH | RECIPES | WW USA
From weightwatchers.com
Cuisine AmericanCategory DinnerServings 6Total Time 40 mins
- Place quinoa in a medium bowl and cover with cool water; swish quinoa in bowl, agitating with fingers. Drain well.
- Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add shallots and sage and sauté 3 minutes. Stir in quinoa and cook until lightly browned, 3 minutes. Stir in broth, squash, salt, pepper, and bay leaves. Bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and squash is just tender, 15 to 18 minutes. Uncover and gently stir in cheeses. Discard bay leaves before serving.
BUTTERNUT SQUASH CURRY WITH CHICKPEAS - GIRL HEART FOOD
From girlheartfood.com
Ratings 6Category Main CourseServings 6Total Time 45 mins
- Heat olive oil in a large 12-inch pan (like a sauté pan or one that's about 2.5 to 3 inches deep that comes with a lid) over medium heat.
INSTANT POT CURRIED SWEET POTATO CHICKPEA QUINOA - COOK ...
From cookwithmanali.com
4.8/5 (24)Total Time 30 minsCategory Main CourseCalories 286 per serving
- Wash quinoa several times under running water before using in the recipe. This helps in getting rid of that bitter taste. Set it aside.
- Press the saute button on the Instant Pot. Once it displays hot, add the oil to the pot and then add the chopped garlic and onion. Saute for 3 minutes until onions are softened.
MOROCCAN STEW WITH BUTTERNUT SQUASH AND CHICKPEAS - RACHEL ...
From rachelcooks.com
Ratings 13Calories 177 per servingCategory Soups And Stews
- In a Dutch oven, warm olive oil over medium heat. Add squash, onion, carrots, and celery. Cook 10 minutes, stirring occasionally, until onions are translucent and vegetables are softening.
- Add garlic, curry powder, cinnamon, and pepper flakes. Cook, stirring constantly, one minute longer.
- Add diced tomatoes, broth, chickpeas and raisins. Season with salt and pepper. Turn heat up and bring mixture to a boil, then partially cover the pan, and simmer at low heat for about 20 minutes.
1-POT BUTTERNUT SQUASH QUINOA CHILI | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (69)Calories 308 per servingCategory Entree
- Heat a large pot over medium heat. Once hot, add oil (or water), onion, and jalapeño pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
- Add garlic and sauté (stirring occasionally) for 2-3 minutes more, or until onion, pepper, and garlic are softened and slightly browned.
- Add butternut squash, 2/3 of the chili powder (2 Tbsp as original recipe is written), half the cumin (1 Tbsp as original recipe is written), smoked paprika and stir to coat. Cook for 3 minutes.
- Add diced tomatoes, tomato paste, and vegetable broth and stir to combine. Bring to a low boil over medium-high heat.
ONE POT BUTTERNUT SQUASH CHICKEN CURRY - THE GIRL ON BLOOR
From thegirlonbloor.com
Ratings 81Calories 396 per servingCategory Main Dish
- Heat 1 tbsp olive oil over med-high heat in a large, deep pot. Add chicken and saute until browned, about 5-6 min. Remove chicken. Add remaining tbsp of olive oil, butternut squash, carrots, garlic and ginger, cooking for 4-5 min until veggies start to get tender.
- Add stock, coconut milk, curry powder, turmeric and salt, bringing to a boil and then let simmer for 15 minutes. Add chicken back in, along with chickpeas and red pepper, and cook another 5 minutes. Remove from heat, stir in spinach and serve in large bowls alongside basmati rice. Garnish with cilantro and serve!
- ALTERNATIVE SLOW COOKER METHOD: Dump all ingredients in the slow cooker except spinach, cilantro and rice, and cook on low for 8 hours. Stir in spinach right before serving, and serve with rice, topping with cilantro.
MOROCCAN CHICKPEA STEW {SLOW COOKER RECIPE} - SIMPLY QUINOA
From simplyquinoa.com
4.3/5 (202)Calories 224 per servingCategory Main Course
- Add all ingredients to a slow cooker. Stir together to combine, then cover and cook on high for 3 - 4 hours (or 6 - 7 hours on low).
BUTTERNUT SQUASH AND CHICKPEA CURRY - LOVE FOOD NOURISH
From lovefoodnourish.com
4.5/5 (6)Total Time 50 minsCategory Main MealCalories 736 per serving
- Heat the coconut oil in a medium skillet or pan on a medium heat. Add the diced onion and crushed garlic to the pan and saute until they are translucent for 2-3 minutes.
- Next add the rest of the spices and salt to the pan, cook for another minute until the spices gently pop and are mixed through the onion and garlic.
- Add the chickpeas and butternut squash to the pan. Stir until they are both coated in the onions, garlic and spices. Cook for 2-3 minutes.
- Add the canned tomatoes, coconut cream, salt and pepper. Bring to medium heat and simmer for 25 - 30 minutes until the butternut squash is soft. Stir periodically.
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