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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 235.5
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 66.4 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 5.5 g
  • Protein: 7.1 g

View full nutritional breakdown of Lemony Quinoa with Butternut Squash calories by ingredient
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Lemony Quinoa with Butternut Squash

Submitted by: RAVENGIRL103

Introduction

The pine nuts really complement the lemon flavor, but if you decide to leave them out, you can deduct about 30 calories and 3 grams of fat per serving. I also used Wegmans Vegetable Stock which is lower in sodium than most regular vegetable stocks.

From FatFree Vegan Kitchen
The pine nuts really complement the lemon flavor, but if you decide to leave them out, you can deduct about 30 calories and 3 grams of fat per serving. I also used Wegmans Vegetable Stock which is lower in sodium than most regular vegetable stocks.

From FatFree Vegan Kitchen

Number of Servings: 4

Ingredients

    10 ounces butternut squash (about 2 cups)
    1 teaspoon lemon juice
    1 cup quinoa
    1/4 cup chopped shallots
    4 cloves garlic, minced
    1 teaspoon dried thyme
    2 1/2 cups vegetable broth
    1 teaspoon grated lemon peel
    1-2 tablespoons lemon juice
    salt and freshly ground pepper, to taste
    2 tablespoons (about 7/10 ounce) lightly toasted pine nuts (optional)
    1 teaspoon minced fresh chives (optional)

Directions

Preheat oven to 400F. Cut the squash in half and scrape out the seeds and strings (using a grapefruit spoon makes this easier). Peel and cut into 1/2-inch cubes and toss with the 1 teaspoon of lemon juice. Place them on a non-stick baking sheet (or silicone mat), sprinkle with a little salt and pepper, and bake for 15 minutes, stirring halfway through.

Place the quinoa in a fine-mesh strainer and rinse it well and allow to drain. Heat a deep, non-stick pot. Add shallots and garlic and cook, stirring, until shallots soften slightly. Add the quinoa and toast it until it has dried out and begins to exude a toasty aroma. Add the squash along with the thyme and vegetable broth. Reduce the heat to low and cover. Cook, stirring once or twice, until all broth is absorbed, about 20 minutes. Stir in the lemon peel and 1 tablespoon of lemon juice. Season to taste with salt and pepper, and add more lemon juice if needed.

Serve with toasted pine nuts and chives sprinkled on top.

Servings: 4 large side-dish servings


Number of Servings: 4

Recipe submitted by SparkPeople user RAVENGIRL103.






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