Quinoa Pilaf
I have been on a quest to find tasty ways to add quinoa to my diet because it is such a healthy food. I found this recipe in Canadian Gardening Magazine and it is one of the best quinoa recipes I have tried yet!
Servings 6 servings
Calories 275kcal
Ingredients
- 1 butternut squash
- 2 teaspoon olive oil
- Sea salt and pepper to taste
- 1 cup quinoa
- 2 cups water
- Zest and juice of ½ lemon
- 1 Tablespoon unsalted butter
- ¼ cup dried cranberries
- ½ cup pecans chopped
- ¼ cup pistachios shelled
- ¼ cup pumpkin seeds roasted
- 1 Tablespoon fresh parsley chopped
Instructions
Cook The Squash
- Preheat oven to 350 F.
- Peel the butternut squash and cut into ¾” cubes.
- Spread out on a parchment paper lined baking sheet.
- Toss the squash cubes with the olive oil and the salt and pepper.
- Roast for 20 to 25 minutes, until tender and golden, stirring once in a while.
Cook the Quinoa
- Meanwhile, boil the water in the medium sauce pan.
- Add the quinoa.
- Cover and reduce the heat to simmer for 12 min.
- Remove the cooked quinoa from the heat and let sit for 5 min. Then fluff with a fork.
Make The Pilaf
- Put the quinoa into the bowl and toss with the butter, lemon zest, lemon juice and the squash.
- Stir in the cranberries, pumpkin seeds, pecans, pistachios, and parsley.
- Serve warm and be prepared for compliments!
Notes
To prevent the quinoa from boiling over the sides of the pot, insert the handle of a wooden spoon between the rim of the pot and the lid.
Reduce the amount of salt added, if you are using salted butter instead of unsalted.
Nutrition
Serving: 1g | Calories: 275kcal | Carbohydrates: 27.8g | Protein: 7.9g | Fat: 16.2g | Cholesterol: 5.1mg | Sodium: 395.6mg | Sugar: 2.6g