Lemony Quinoa with Butternut Squash
- Minutes to Cook:
- Number of Servings: 4
Ingredients
10 ounces butternut squash (about 2 cups)1 teaspoon lemon juice1 cup quinoa1/4 cup chopped shallots4 cloves garlic, minced1 teaspoon dried thyme2 1/2 cups vegetable broth1 teaspoon grated lemon peel1-2 tablespoons lemon juicesalt and freshly ground pepper, to taste2 tablespoons (about 7/10 ounce) lightly toasted pine nuts (optional)1 teaspoon minced fresh chives (optional)
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.
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.
Nutritional Info 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
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