How To Make Quinoa with Butternut Squash
This quinoa stuffing recipe adds a healthier taste to your meal with the addition of butternut squash, cranberries, and pistachios. Colorful and flavorful.
Serves:
Ingredients
- 1butternut squash,peeled, seeded, and cubed
- 1red onion,peeled and diced
- 5garlic cloves,with peel still on
- 1tbspvegetable oil,or canola, or any high-heat oil
- salt and pepper
- 1½cupsquinoa,rinsed
- 3cupschicken broth,vegetable broth, or water
- orange zest,of 1 orange
- 2cupsfresh spinach,roughly chopped
- ⅔cupdried cranberries
- ½cuppistachios,shelled
Instructions
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Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
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In a large mixing bowl, toss butternut squash, onion, and garlic cloves until they are evenly coated with oil. Spread then out in an even layer on the prepared baking sheet.
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Season generously with salt and pepper. Roast for 30 minutes or until soft and cooked and the edges begin to slightly brown.
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Remove and set aside. Discard the garlic peels.
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Meanwhile, stir together quinoa, broth (or water), and orange zest, and cook according to package instructions. When cooked, set aside.
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Add the cooked veggies, quinoa, spinach, cranberries, and pistachios to a large mixing bowl, and gently toss to combine.
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Season with additional salt and pepper if need be. Serve warm.
Nutrition
- Calories: 373.47kcal
- Fat: 11.38g
- Saturated Fat: 1.47g
- Trans Fat: 0.02g
- Monounsaturated Fat: 5.55g
- Polyunsaturated Fat: 3.62g
- Carbohydrates: 58.88g
- Fiber: 7.32g
- Sugar: 14.22g
- Protein: 12.71g
- Cholesterol: 3.60mg
- Sodium: 711.91mg
- Calcium: 99.28mg
- Potassium: 877.58mg
- Iron: 3.70mg
- Vitamin A: 494.26µg
- Vitamin C: 23.47mg
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