HALLOUMI SALAD WITH BUTTERNUT SQUASH AND QUINOA
A tasty, filling salad with fried halloumi, roasted butternut squash and quinoa. Great warm or cold, healthy eating never tasted so good!
Provided by Michelle Alston
Categories Lunch
Time 30m
Number Of Ingredients 19
Steps:
- Preheat the oven to 200 degrees C / 392 F I use an electric fan assisted oven, please adjust according to your own oven.Place the butternut squash on a baking tray, add 1 tbsp of olive oil, 1/4 tsp of smoked paprika, 1/2 tsp dried oregano, 1/4 tsp of salt and cracked black pepper. Mix well so the squash is covered in everything. Cook until the squash is soft about 20 minutes. Turn the squash halfway through cooking.
- While the squash is roasting cook the quinoa according to the pack instructions.Once cooked leave to cool, then when you are ready to plate up use a fork to fluff up the quinoa.
- Brush a little oil on a skillet or non stick pan. Heat the pan until hot, turn down the heat a little then add the slices of halloumi. Cook each side for 3 to 4 minutes. They should be golden brown.
- To make the dressing add all the ingredients to a small bowl or jug and whisk until combined. Leave in the fridge until ready to serve.
- To serve, add the quinoa to a large serving dish, add the spinach, squash, red onion, nuts and seeds and mix gently. I serve the dressing on the side but you could add the dressing now and mix gently. Top with the halloumi and mint leaves.
Nutrition Facts : Calories 458 kcal, Carbohydrate 32.3 g, Protein 12.1 g, Fat 34.3 g, SaturatedFat 7.2 g, Cholesterol 13 mg, Sodium 401 mg, Fiber 5.1 g, Sugar 5.2 g, ServingSize 1 serving
STUFFED BUTTERNUT SQUASH WITH QUINOA
A filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h10m
Yield Serves 2 with filling leftover
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
- Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
- Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.
Nutrition Facts : Calories 660 calories, Fat 38.7 grams fat, SaturatedFat 9.5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 22.6 grams sugar, Fiber 12.2 grams fiber, Protein 21 grams protein, Sodium 2.8 milligram of sodium
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
ROASTED BUTTERNUT SQUASH QUINOA WITH PUMPKIN SEEDS
Tired of the same old side dish for the holidays? Wow your family and friends with this simple yet unique side that is sure to please. The crunch from the pumpkin seeds, texture from the quinoa, and the earthiness from the roasted squash really sets this one apart.
Provided by Soup Loving Nicole
Categories Trusted Brands: Recipes and Tips Swanson®
Time 34m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
- Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
- Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
- Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
- Stir the quinoa and pumpkin seeds into the roasted squash.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 34.9 g, Cholesterol 17.8 mg, Fat 16.2 g, Fiber 4.3 g, Protein 9.8 g, SaturatedFat 5.3 g, Sodium 486.8 mg, Sugar 2.1 g
QUINOA, BUTTERNUT SQUASH, AND KALE SALAD
This is a go-to type of recipe I use a lot. The seasonings are pretty great and can be used for sweet potato fries and a fish marinade too. You can vary this recipe by adding your favorite grain, or bean! You can also use whichever herb you enjoy.
Provided by Jessipes
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.
- Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.
- Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 34.9 g, Fat 5.1 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 0.7 g, Sodium 132.3 mg, Sugar 10.5 g
ROASTED BUTTERNUT SQUASH & PEAR QUINOA SALAD
This roasted vegetable and fruit salad gets infused with flavor from quinoa that's cooked with fresh ginger, garlic and a hit of turmeric. Serve it alongside a roast chicken, then mix the leftovers together for lunch. Your future self will thank you.
Provided by Greg Markey
Categories Healthy Butternut Squash Recipes
Time 55m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F.
- Toss squash in a large bowl with 1 tablespoon oil, 1/4 teaspoon each salt and pepper and crushed red pepper. Spread on a large rimmed baking sheet. Roast for 15 minutes. Stir the squash, add pear and roast until browned and tender, about 15 minutes more.
- Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat and add ginger, garlic and turmeric; cook until sizzling, about 1 minute. Add quinoa and cook, stirring, for 30 seconds. Add broth and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the broth is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in scallion and the remaining 1/4 teaspoon each salt and pepper and let cool.
- Whisk vinegar, onion, mustard, rosemary and chile in a large bowl. Slowly whisk in the remaining 3 tablespoons oil. Stir half the dressing into the quinoa. Add the pears and squash to the bowl with the remaining dressing; gently stir to coat. Let stand, stirring occasionally, for 15 minutes or refrigerate separately for up to 1 day.
- Fold arugula into the squash and pears and serve over the quinoa.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 21.7 g, Fat 12.7 g, Fiber 4.2 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 309.2 mg, Sugar 5.2 g
STUFFED BUTTERNUT SQUASH WITH QUINOA AND MUSHROOMS
This simple quinoa and mushroom stuffed butternut squash makes a delicious vegetarian main dish that's perfect for the festive season. With only a handful of ingredients this dish is bursting with flavour and goodness!
Provided by Monika Dabrowski
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat the oven to 190 C. Cut the butternut squash in half lengthways, scoop out the seeds, season and drizzle the halves with a little oil (about 1-1.5 tbsp).
- Roast for about 55-65 minutes until golden brown. It is ready when it starts caramelizing around the edges and is tender (check with a fork).Start making the filling whilst the butternut squash is roasting. That way when the squash comes out of the oven you'll be able to stuff it straight away.
- Cook the quinoa according to packet instructions. In the meantime fry the mushrooms with 2 tablespoons of oil over a high heat for 4-5 minutes until the water has been absorbed (the mushrooms release lots of moisture). Season to taste and set aside until the butternut squash is cooked.
- Remove the butternut squash from the oven (keep the oven on). Scoop out some of the pulp from the middle (not too much, just to create more space for the filling) and chop roughly. Combine the pulp with the cooked quinoa, mushrooms, dried cranberries, onion granules and parmesan. Season generously.
- You are now ready to stuff the squash. Scatter the pine nuts, drizzle over the melted butter and place on the top oven shelf for about 10-12 minutes (200 C). Remove from the oven, set aside for 5 minutes then serve.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 27 g, Protein 5 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 69 mg, Fiber 4 g, Sugar 8 g, Calories 226 kcal
ROASTED BUTTERNUT SQUASH QUINOA SALAD RECIPE
Roasted butternut squash quinoa salad is the quintessential fall salad, and also makes a perfect Thanksgiving side dish!
Provided by Jennie Phaneuf
Categories Sides to Share
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place the butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a generous pinch of salt and pepper. Roast for 25-30 minutes, stirring occasionally. Heat the remaining olive oil in a saucepan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often. Stir in the chicken or vegetable stock and a generous pinch of salt. Bring the mixture to a boil. Turn down the heat to low and cover the pan; cook for 15-20 minutes, or until the quinoa has absorbed all of the liquid. Take the pan off the heat and allow the quinoa to rest for 5 minutes covered. Fluff with a fork. Transfer the quinoa to a large serving bowl. Gently fold in butternut squash, cranberries, parsley, scallions, pumpkin seeds, feta cheese, and pomegranate seeds. Season with salt and pepper to taste. Drizzle the mixture with the pomegranate molasses.
Nutrition Facts : Calories 373 calories, Fat 18 g, Carbohydrate 43 g, Fiber 5 g, Protein 10 g, SaturatedFat 4 g, Sodium 428 mg, Sugar 11 g
WARM QUINOA SALAD WITH BUTTERNUT SQUASH, AVOCADO & ARUGULA
This is a warm and filling salad filled with protein-rich quinoa, roasted butternut squash, avocado and fresh arugula leaves.
Provided by felicia | Dish by Dish
Categories Salad
Time 55m
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper or a silpat.
- Place the diced butternut squash in a single layer on the prepared baking sheet and drizzle with vegetable oil.
- Roast the butternut squash for 45 minutes, flipping them over halfway through, until they are cooked through and crispy on the edges.
- As the butternut squash is roasting, combine the red and white quinoa with the vegetable stock in a pot and bring to a boil. Once the stock starts to boil, reduce heat to low, and cover, leaving a small gap for steam to escape.
- Allow the quinoa to cook for the next 15 minutes, then switch off the heat, before fluffing the quinoa and letting it sit covered for another 5 minutes.
- In a large mixing bowl, combine cooked quinoa, roasted butternut squash, arugula, and diced avocado. Sprinkle salt over the ingredients and drizzle them with lemon juice and olive oil. Mix together and serve.
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
BUTTERNUT SQUASH BLACK BEAN QUINOA
This roasted butternut squash quinoa with black beans is seasoned with a mix of dried spices including cumin and chili powder plus fresh cilantro and lime juice.
Provided by Paige Adams
Categories Side Dish
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk together the olive oil, cumin, paprika, chili powder, onion powder, garlic powder, salt and pepper. Stir in the butternut squash, coating in the oil and spices.
- Spread the squash across a sheet pan. Roast for 25-30 minutes until it is tender and starting to brown at the edges.
- While the squash is roasting, make the quinoa. Bring the water and quinoa to a boil. Reduce the heat, cover and simmer for 12 minutes until the quinoa is cooked and the water has been absorbed. Let the quinoa sit for 5 minutes before fluffing with a fork.
- Combine the roasted squash and black beans in a large bowl. Stir in the lime juice. Then fold in the quinoa, scallions and cilantro.
Nutrition Facts : Calories 351 calories, Sugar 2.2 g, Sodium 737.2 mg, Fat 10.2 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 55.3 g, Fiber 11.7 g, Protein 13.3 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.
BUTTERNUT SQUASH WITH QUINOA, SPINACH, AND WALNUTS
Make and share this Butternut Squash With Quinoa, Spinach, and Walnuts recipe from Food.com.
Provided by Paris D
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over medium-high heat.
- Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes.
- Add the broth, squash, quinoa and raisins and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the squash and quinoa are tender, 15 to 20 minutes.
- Gently stir in the spinach and cook until it just begins to wilt, 2 to 3 minutes.
- Remove from the heat.
- Sprinkle with the walnuts.
Nutrition Facts : Calories 297, Fat 8.6, SaturatedFat 1, Sodium 23.1, Carbohydrate 49.7, Fiber 5.9, Sugar 9.7, Protein 8.5
ROASTED BUTTERNUT SQUASH-QUINOA VEGGIE BURGER
I bought Hubert Keller's Burger Bar cookbook and decided to skip right by the fattening yet delicious beef burger recipes and try a garden variety. I made a few slight adjustments to accommodate my own tastes and dietary restrictions. These were so tasty; I didn't even miss the moo.
Provided by Diet It Up
Categories Grains
Time 2h10m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F Line a baking sheet with foil.
- In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste.
- Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
- Roast until soft, about 40 minutes.
- While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes.
- Add the water. Bring to a boil. Add large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork.
- Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts, breadcrumbs, beaten egg, crushed red pepper and salt and pepper to taste.
- Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes.
- Heat remaining two tablespoons olive oil in large nonstick skillet. Cook burgers until crusted and brown, about 3 minutes per side. Melt a slice of Gruyère cheese over each burger for the last minute of cooking.
- Toast buns. Arrange lettuce leaf on bun bottom along with tomato slice and caramelized shallots (Recipe #408147). Top with a burger and spoonful of Piquillo Pepper Ketchup (Recipe #408089). Serve with oven fries (Recipe #408087).
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
BUTTERNUT SQUASH QUINOA CASSEROLE
Butternut squash and other vegetables mixed together with quinoa makes a delicious vegetarian, gluten-free, and vegan friendly casserole for the whole family.
Provided by Kelly @ Trial and Eater
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes, further instructions can be found here) or on the stovetop (medium-high heat until soft, about 10-12 minutes like in this recipe).
- Meanwhile, cook quinoa according to package instructions (Add the quinoa + water in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 15 minutes).
- In a large casserole dish (at least 9x13), add the cooked squash and quinoa, corn and black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together.
- Add tomato and avocado (you may prefer to wait until after baking to add the avocado). Top with cheese.
- Bake at 400°F for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 406 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 20 grams fat, Fiber 11 grams fiber, Protein 15 grams protein, SaturatedFat 7 grams saturated fat, Sodium 299 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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
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.
BUTTERNUT SQUASH QUINOA CASSEROLE
Quinoa with butternut squash; baked with gruyere cheese. I used spinach (because that's what I had), but my sister used kale the other day.
Provided by lrn2trvl
Categories Low Cholesterol
Time 1h30m
Yield 5 , 5 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Grease 2 quart baking dish.
- Cut squash length-wise and bake about 20 mins, until tender.
- Rinse quinoa in a fine sieve. Put in pot with water, bring to boil, then simmer about 15mins until water is absorbed. Don't stir until the end.
- In a pan cook shallots and onions until tender and browned.
- Add garlic and cook 2-3 mins, careful not to burn shallots.
- Add onion mixture to cooked quinoa.
- Cook mushrooms. I added some herbs de Provence to them.
- Add mushrooms to quinoa.
- Add salt and pepper to taste.
- Beat eggs with a fork then mix with quinoa mixture. Add cheese and spinach.
- When squash is done, remove from oven and scrape out of the skin. Mash a little with a fork then mix with beans then mix into quinoa.
- Pour into baking dish and bake for 35-45 minutes.
Nutrition Facts : Calories 500.5, Fat 14.7, SaturatedFat 5.5, Cholesterol 98.2, Sodium 629.8, Carbohydrate 72.7, Fiber 15, Sugar 6.8, Protein 25.3
QUINOA WITH BUTTERNUT SQUASH RECIPE
This quinoa stuffing recipe adds a healthier taste to your meal with the addition of butternut squash, cranberries, and pistachios. Colorful and flavorful.
Provided by Elaine Hayes
Categories Stuffing
Time 45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Carbohydrate 58.88g, Cholesterol 3.60mg, Fat 11.38g, Fiber 7.32g, Protein 12.71g, SaturatedFat 1.47g, ServingSize 6.00, Sodium 711.91mg, Sugar 0.00, UnsaturatedFat 5.55g
ROASTED BUTTERNUT SQUASH AND QUINOA SALAD
This healthy salad is filling but won't weigh you down.
Provided by Food Guru
Categories Salad Healthy Vegan Vegetarian Pescatarian Quick Dairy-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Thanksgiving Fish-Free Peanut-Free Grain-Free Sugar-Free Tomato-Free Oven Stove
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare Butternut Squash (1 cup). Place it in a bowl and toss to coat with Extra-Virgin Olive Oil (2 teaspoon). Spread evenly on a foil-lined baking sheet.
- Roast squash on the center oven rack for 12 minutes until fork tender and lightly brown. Remove from oven and cool to room temp.
- While squash roasts, rinse the Quinoa (1/2 cup). Place it in a saucepan with Water (1 cup). Cook quinoa according to package directions. Add Dried Cranberries (3 tablespoon) in the last 5 minutes of cooking. When all the water is absorbed, remove from heat and set aside to cool.
- In a large bowl, combine the roasted squash, Pumpkin Seeds (3 tablespoon), Scallion (3 tablespoon), and Pecans (3 tablespoon) with the cooked quinoa.
- Make the dressing by combining Extra-Virgin Olive Oil (3 tablespoon), Apple Cider Vinegar (1 tablespoon), Maple Syrup (1 tablespoon), Dijon Mustard (1 1/2 teaspoon), Sea Salt (to taste), and Ground Black Pepper (to taste). Add dressing to the salad and toss gently to mix.
- Enjoy!
Nutrition Facts : Calories 297 calories, Protein 5.0 g, Fat 18.6 g, Carbohydrate 30.4 g, Fiber 4.2 g, Sodium 29.8 mg, SaturatedFat 2.5 g, TransFat 0.0 g, Cholesterol 0 mg, Sugar 8.2 g, UnsaturatedFat 15.3 g
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 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.
QUINOA WITH KALE AND ROASTED BUTTERNUT SQUASH
This is a great lunch or dinner dish no matter what season it is. During the summer, serve it chilled on a bed of greens, and during the winter, serve it at room temperature with a cup of hot soup. From The Forks Over Knives Plan Find this recipe and more in the Forks Over Knives Recipe App.
Categories Amazing Grains/">Amazing Grains
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F. Cut the squash in half and scoop out and discard the seeds. Place the squash cut-side down on a rimmed baking sheet and bake until tender, 50 to 60 minutes. Set aside until completely cool. Peel off the skin and cut the squash into 1⁄2-inch cubes.
- Meanwhile, in a large bowl, combine the kale, parsley, lemon juice, garlic, and salt and pepper to taste. Let stand for 30 minutes.
- Bring 2 cups water to a boil in a small saucepan. Add the quinoa and millet and return to a boil. Reduce the heat to low, cover the pan, and simmer for 10 minutes. Remove from the heat and let stand, covered, for at least 10 minutes. When the liquid is absorbed, remove the cover and let cool.
- While the grains cook, place the almonds in a medium skillet and toast over medium-low heat, stirring frequently, until lightly browned and fragrant, 5 to 7 minutes. Immediately transfer the nuts to a plate to cool.
- Add the squash, quinoa-millet mixture, and raisins to the kale mixture. Stir gently to combine. Taste and adjust the seasonings. Top with the toasted almonds. Serve at room temperature or chilled.
QUINOA WITH ROASTED BUTTERNUT SQUASH
Whether you serve this as a main or a side, it's a satisfying, flavour-packed dish.
Provided by Food Network
Categories gluten-free,rice and grain,vegan,vegetables
Time 1h
Yield 4 - 6 servings
Number Of Ingredients 11
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 SALAD WITH ROASTED BUTTERNUT SQUASH
This quinoa salad is simple yet satisfying. It's a perfect dish to make in advance and serve chilled later! You and your friends will love it.
Provided by Tara Kemp
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees and line a baking sheet with parchment paper. Spread squash on baking sheet.
- Bake squash for 60 minutes, turning halfway through.
- While squash is roasting, cook the quinoa according to package instructions. Remove from heat.
- Stir in chickpeas, raisins, and green onion.
- When squash is finished, add squash to quinoa mix.
- Blend lime juice, balsamic vinegar, cumin, dates, and garlic.
- Pour dressing over quinoa salad.
- Serve on top of choice of greens.
Nutrition Facts : ServingSize 2 g, Calories 429 kcal, Carbohydrate 89.5 g, Protein 14.2 g, Fat 4.5 g, Fiber 15.8 g
QUINOA WITH ROASTED BUTTERNUT SQUASH
Make and share this Quinoa With Roasted Butternut Squash recipe from Food.com.
Provided by Food Network Kitchen
Categories Grains
Time 1h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 537.7, Fat 24.5, SaturatedFat 3.3, Sodium 62.5, Carbohydrate 71.3, Fiber 10.6, Sugar 5.9, Protein 13.5
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- In a medium pot over high heat, bring the quinoa, shallot, water, and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside. (If serving cold, chill the quinoa in the refrigerator for at least 2 hours before tossing with the other ingredients.)
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- Toss the chopped butternut squash in one tablespoon of olive oil in a medium bowl and add pepper for extra flavor. Place the coated squash on a baking sheet and let them roast for 30 - 40 minutes, flipping half way through.
- Once you flip the squash, start your quinoa. Bring 2 cups of water to boil, add your dry quinoa and let simmer for 8 - 10 minutes.
- While the squash and quinoa are cooking, prepare your apple and pecans. Core the apple first then chop it into mini bite size pieces. Chop your pecans and toast them in a toaster over or small fry pan.
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Reviews 3Category SideCuisine AmericanTotal Time 36 mins
- Preheat the oven to 400 degrees F. Toss the oil and the squash together and spread onto a rimmed baking sheet. Bake for 26-28 minutes or until very soft.
- Remove from oven and transfer squash to a blender with 1/4 cup coconut milk, adding more as needed to make a thick puree.
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