Quinoa With Butternut Squash Cranberries Pistachios Quinoa Stuffing Food

QUINOA WITH ROASTED BUTTERNUT SQUASH

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, CRANBERRIES & PISTACHIOS (QUINOA "STUFFING")

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
• In a large mixing bowl, toss butternut squash, onion, and garlic cloves (with peel still on) until they are evenly coated with oil. Spread then out in an even layer on the prepared baking sheet. Season generously with salt and pepper. Roast for 30 minutes, or until soft and cooked and the edges begin to slightly brown. Remove and set aside. Discard the garlic peels.
• Meanwhile, stir together quinoa, broth (or water), and orange zest, and cook according to package instructions. (Or you can follow my tutorial for how to cook quinoa). When cooked, set aside.
• Add the cooked veggies, quinoa, spinach, cranberries and pistachios to a large mixing bowl, and gently toss to combine. Season with additional salt and pepper if need be. Serve warm.

QUINOA WITH BUTTERNUT SQUASH RECIPE

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
• In a large mixing bowl, toss butternut squash, onion, and garlic cloves until they are evenly coated with oil. Spread then out in an even layer on the prepared baking sheet.
• Season generously with salt and pepper. Roast for 30 minutes or until soft and cooked and the edges begin to slightly brown.
• Remove and set aside. Discard the garlic peels.
• Meanwhile, stir together quinoa, broth (or water), and orange zest, and cook according to package instructions. When cooked, set aside.
• Add the cooked veggies, quinoa, spinach, cranberries, and pistachios to a large mixing bowl, and gently toss to combine.
• Season with additional salt and pepper if need be. Serve warm.

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees 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 STUFFING

Steps:

• Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
• Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.