Quinoa Pilaf (Gluten Free)
If you’re looking for a healthy side dish that’s naturally gluten-free, this quinoa pilaf is hard to beat.
Nuts add crunch while dried cranberries and butternut squash add tons of flavor.
butternut squash olive oil sea salt and pepper quinoa water lemon unsalted butter cranberries pecans pistachios shelled pumpkin seeds roasted fresh parsley chopped
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!
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