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.
QUINOA WITH BUTTERNUT SQUASH, CHICKEN, AND GOAT CHEESE
This recipe is a recreation of a fabulous lunch I had at a favorite restaurant in the Milwaukee, WI area. My teenagers and husband loved it too! Serve warm or cold with balsamic vinaigrette.
Provided by Karen Shay-Kubiak
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Place chicken breasts in a saucepan; add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water.
- Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon; return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes.
- Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet; cook and stir until just tender, adding more water if needed, 4 to 5 minutes.
- Chop chicken breasts into 1/2-inch pieces.
- Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 66.9 g, Cholesterol 69.9 mg, Fat 29.1 g, Fiber 9.1 g, Protein 29.9 g, SaturatedFat 9.7 g, Sodium 419.6 mg, Sugar 20.9 g
ROASTED BUTTERNUT SQUASH QUINOA SALAD RECIPE
Roasted Butternut Squash Quinoa Salad with Cranberries and Spinach. Drizzled with balsamic vinaigrette, this thanksgiving quinoa salad is the perfect side dish for your holiday table.
Provided by Aysegul Sanford
Categories Salad
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 F Degrees. Line a sheet pan with parchment paper.
- Place the squash and red onion in the baking sheet. Drizzle it with oil and sprinkle it with salt and pepper. Give it a toss.
- Roast in the oven for 25-30 minutes or until a knife inserted in a cube of butternut squash comes in and out easily. Set aside to cool.
- To Make the vinaigrette: Whisk together oil, balsamic vinegar, dijon mustard, maple syrup, garlic, and salt and pepper.
- To assemble: Place baby spinach, quinoa, and roasted vegetables in a large salad bowl. Drizzle it with the salad dressing. Give it a gentle toss.
- Top it off with the cranberries, pomegranate arils (if using), and walnuts. Toss and serve.
Nutrition Facts : Calories 521 kcal, Sugar 23 g, Sodium 1022 mg, Fat 29 g, SaturatedFat 7 g, Carbohydrate 64 g, Fiber 8 g, Protein 9 g, ServingSize 1 serving
BUTTERNUT SQUASH AND CRANBERRY QUINOA SALAD
Butternut squash cranberry salad is the BEST fall salad! Made with butternut squash, cranberries, quinoa, pumpkin seeds and Balsamic Vinaigrette.
Provided by Katya
Categories Salad
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- 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 for 20-25 minutes or until tender and lightly browned.
- While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.
- To assemble the salad, combine the cooked quinoa while still warm, roasted squash, cranberries, red onions, and toasted pumpkin seeds in a large bowl. Add the vinaigrette and lightly toss until combined. Refrigerate 2 hours up to overnight. Before serving, taste for salt and pepper.
Nutrition Facts : Calories 385 calories, Sugar 10.9 g, Sodium 10.3 mg, Fat 25 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 38 g, Fiber 4.4 g, Protein 6.2 g, Cholesterol 0 mg
QUINOA & BUTTERNUT SQUASH GRATIN
This is a delicious, savory vegetarian recipe with butternut squash and cheese. The original recipe called for Gruyere but I used sharp cheddar instead. I think both would work quite well. This was my first time using quinoa in a recipe, and I'm really hooked. The little quinoa spirals are filled with protein, fiber, vitamins and minerals, making it a valuable addition to a vegetarian diet.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- Spray a 2-quart dish with nonstick cooking spray.
- Peel and cube the butternut squash, then put in a microwave safe bowl.
- Microwave on high for 3-5 minutes until squash is soft and tender.
- Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.
- Transfer squash and quinoa to a large pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals.
- Remove from heat and let rest.
- Meanwhile, heat 1 tablespoons olive oil over medium heat in a small frying pan.
- Add shallots and cook 3 minutes.
- Add garlic and cook a minute or two longer, being careful not to let garlic burn.
- Pour over quinoa and squash mixture, mixing thoroughly.
- Add eggs, 3/4 cup of the cheese, and salt and pepper to taste.
- Transfer to prepared baking dish.
- Sprinkle remaining cheese and bread crumbs over gratin.
- Drizzle remaining 1 tablespoons of olive oil on top and bake for 35-45 minutes or until top is golden brown.
QUINOA AND GLAZED BUTTERNUT SQUASH SALAD
Simple, hearty and healthy, Quinoa and Glazed Butternut Squash salad with spinach, cranberries and toasted sesame seeds is a delicious vegetarian main dish or side.
Provided by Cheryl
Categories Main Vegetarian dish Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 425F. Line a pan with parchment. Or use foil and spray it with oil.
- ROAST BUTTERNUT SQUASH: Toss butternut squash with oil, maple syrup, salt and pepper in a bowl. Place squash in single layer on pan. (Set bowl aside to mix assembled salad later). Roast squash for 20-30 minutes until tender and slightly caramelized, tossing or flipping over half way through. Lately, I've been cranking the heat to 450F for the last 5-10 minutes to brown the squash more. Remove from oven and sprinkle with thyme.
- MAKE QUINOA: (while squash is roasting). Rinse quinoa in a mesh strainer. Place in medium pot with 1 2/3 cups water and 1/2 teaspoon salt. Bring to a boil, then lower heat to simmer. Cook for 15 minutes. Turn off heat and let it sit for 5 minutes. Fluff with a fork. and let the quinoa cool a bit. Add spinach to the warm quinoa and mix. Spinach will wilt. If you prefer to leave the spinach more crisp, let quinoa cool a bit first.
- MAKE DRESSING: Put all dressing ingredients in a cup. Whisk to blend.
- ASSEMBLE AND SERVE: In large bowl, combine quinoa-spinach mixture, cranberries, butternut squash and dressing. Gently mix together. Taste and adjust seasonings. Scoop into serving bowl. Sprinkle with toasted sesame seeds and other optional garnishes as desired. Serve warm or at room temperature.
Nutrition Facts : Calories 216 kcal, Carbohydrate 32 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Sodium 408 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
QUINOA POWER BOWLS WITH BUTTERNUT SQUASH AND TAHINI SAUCE
One of my go-to meals during the week is a grain bowl filled with vegetables; I especially love it because I can switch up the produce with the seasons. This autumnal version is extra delicious because it has a good balance of sweetness from the butternut squash, tartness from the dried cranberries and a savory nuttiness from the tahini sauce (which I seriously put on everything).
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the quinoa in a fine-mesh sieve under running water, then drain. Transfer to a medium saucepan; add 1 3/4 cups water and 1 teaspoon salt and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the water is absorbed, about 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat and cook until it browns and smells nutty, about 3 minutes. Add the squash, onion and 1 teaspoon salt and cook, stirring occasionally, until the squash is golden brown and tender, 10 to 12 minutes.
- While the squash cooks, make the tahini sauce: Whisk together the tahini, garlic, lemon juice, honey, 1 1/2 tablespoons water, 1/2 teaspoon salt and pepper, to taste, in a medium bowl until smooth. Set aside.
- Once the squash is golden and tender, add the kale to the skillet and cook, stirring, until the kale is slightly wilted, about 1 minute.
- Transfer the cooked quinoa and vegetables to a large bowl. Stir in the dried cranberries and pecans. Serve warm or cold with the tahini sauce.
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- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the red onion in a small bowl and cover with water. Set aside. (This keeps the onion’s flavor but helps soften its harsh bite…and endless onion aftertaste.)
- Place the butternut squash in the center of a large rimmed baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss to evenly coat, then spread the squash into a single layer. Bake for 15 to 20 minutes, turning once, until tender. Remove from the oven and set aside.
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