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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 148.8
  • Total Fat: 6.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 200.7 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.8 g

View full nutritional breakdown of Quinoa Pilaf with Roasted Squash and Cranberries calories by ingredient
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Quinoa Pilaf with Roasted Squash and Cranberries

Submitted by: FIGHTING2LOSE

Introduction

Quinoa is a grain native to the Americas that provides excellent nutrition: it is high in protein, iron, magnesium and potassium. It is available packaged in most grocery stores and is also often sold in bulk. Quinoa is a grain native to the Americas that provides excellent nutrition: it is high in protein, iron, magnesium and potassium. It is available packaged in most grocery stores and is also often sold in bulk.
Number of Servings: 6

Ingredients

    1 small butternut squash, peeled, seeded and diced into ½-inch cubes
    2 teaspoons olive oil
    3 cups vegetable stock
    1 ½ cups quinoa, rinsed well
    1 cinnamon stick
    ¼ cup pine nuts, toasted
    ¼ cup dried cranberries
    ½ teaspoon coriander
    1 teaspoon cumin
    Salt and freshly ground pepper, to taste

Directions

Preheat the oven to 400 degrees. Toss squash with olive oil, salt and pepper and roast in the oven until tender, about 15 minutes. Set aside.

Bring stock to a boil in medium saucepan. Stir in quinoa, cinnamon stick and about ½ teaspoon salt. Turn heat down and cover pan; simmer quinoa until liquid is absorbed and grain is tender and no longer crunchy, about 12 to 15 minutes. Remove from heat and allow to sit, covered, for 5 minutes. Be careful not to overcook the quinoa or it will become glutinous. Stir in roasted squash, pine nuts, cranberries, coriander and cumin. Add salt and pepper, to taste.

Servings: 6
Time: 45 minutes

Number of Servings: 6

Recipe submitted by SparkPeople user FIGHTING2LOSE.






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