Lemony Quinoa with Butternut Squash
At the farmers' market a couple of weeks ago, I picked up two butternut squash that were each about the length of my hand. Since I love roasting butternut with a touch of lemon, I was considering cooking them in that tried and true (but unimaginative) manner when I got the idea to roast one of the squash and mix it in with my favorite grain/seed, quinoa. The results were a light and lemony side dish that goes with practically anything.
I served it with baked tofu, gravy, steamed broccoli, and a salad for a sort of traditional American meal, but the lemony flavor makes a great accompaniment to everything from Thai food to Italian. I'm considering making it a part of my Thanksgiving dinner this year.
Lemony Quinoa with Butternut Squash
(printer-friendly version)
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.
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)
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
Nutrition Facts
Nutrition (per serving): 240 calories, 50 calories from fat, 5.7g total fat, 0mg cholesterol, 291.8mg sodium, 576mg potassium, 41.2g carbohydrates, 5.2g fiber, 1.7g sugar, 8.4g protein, 4.5 points.
Though MyPoints are calculated using a formula similar to Weight Watchers Points TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.
Update:
Our effort to raise funds for Farm Sanctuary is going well! As of this writing, 1,650 dollars have been generously donated by you wonderful readers, and I know that many of you have adopted turkeys. Thank you all so much!
Other Recipes You May Enjoy:
Labels: CORE, Eat to Live, Gluten-Free, Holidays
Labels: CORE, eat to live, gluten-free, holidays
posted by SusanV at 10:41 AM
40 Comments:
I will be trying this one very soon! I have 16 pounds of a variety of squash on my counter right now that I've been on the hunt for new ways to prepare. I'm with you on the lemon, so I can already tell that I'll love this one. I'll report back soon :)
Love the sound of this! Just saved it in my "to-try" folder!
So fresh and gorgeous, that picture just makes me so hungry! I love all the bright amazing flavors in here, this would be such a wonderful dinner.
mmm. lemon and butternut squash are not often combined, but i have a feeling you're onto something!
This looks amazing!!! I am definitely going to try this soon. Keep the quinoa recipes comin'!
this looks amazing! love the flavor combos.
I am terribly allergic to pine nuts (but no other nuts.) I've never eaten them because of my allergy (except in pesto, which is how I found out), so I'm not sure how they taste. When I make pesto I substitute either almonds or walnuts. Do you think one of those would also work in this recipe, or is there another type of nut you would recommend? Thanks!
Shannon, I'm sorry about your pine nut allergy. They have a really unique taste, a touch piney, but are more delicious than that sounds. I think that any other nut would be fine here (they all go well with lemon, right?) I would probably use sliced or slivered almonds, but I'll bet walnuts or cashews would be interesting too.
Lovely dish. It would make a nice Thanksgiving side dish.
I am going to make this tonight! I love the idea of combining the quinoa with butternut squash and lemon. Superb.
Oh, this will make for a nice change from the usual way I prepare quinoa! It sounds delicious!
Thank you for this recipe! I think I have almost all of these ingredients in my kitchen right now. Perhaps I'll try out the recipe this weekend.
Just made this tonight. So good! Thanks for the recipe.
Oooh yummy. I was trying to think of what to do with all my butternut squash besides soup, and this blog post recipe popped up in my email. Serendipity!
BTW, we had your caribbean beans and quinoa for supper last night, and, as always, it was a hit!
This looks DELISH! Right up my alley!
Susan,
This sounds fabulous. I'd really like to try it. The challenge for me with my hand issues is peeling the squash. . .but I will see what I can do about that. Hopefully there will be a day that will work. I think this would be an amazing side dish for Thanksgiving, and I love the idea of cooking squash with lemon.
Thanks!
moonwatcher
This sounds delicious! This is my first time commenting, but I have been coming to your site for a couple months now and I have to say THANK YOU for all these great recipes. It has really helped me change to a vegetarian diet (mostly vegan, but I do have honey in tea.) My husband is not (nor will he ever be) a vegetarian and I don't totally make my girls be vegetarian/vegan, but since I am the one that cooks... when eating at home, we all eat vegetarian/vegan dishes. And other than my 5 y.o. daughter not liking tempeh, they have been enjoying it and not complaining. I think having great recipes like you give us has really helped to make this transition enjoyable for them as well. Thanks so much!! Can't wait to try this one, just got butternut squash the other day and was looking for something different to use it for.
Very yummy even without the pine nuts.
ooooh I love your blog!! Great post, too- I love the idea of the lemony quinoa, which is definitely one of my faves too. I cannot wait to try this!
Sounds and looks delicious, I'll try this soon, it will be perfect for my diet with no fat, easy to prepare. Squash and lemon, Hmmm, delicious and nutritious.
Susan - again a wonderful recipe. I just tried this (sans pine nuts, not in a college studnet budget) last night and now I can't wait to make it for Thanksgiving. Thanks so much for another good quinoa recipe.
I made this tonight with almonds. It was just fabulous!!!
That sounds good! Im on the lookout for Thanksgiving recipes. I'll give it a try!
Hi , First time here . Must appreciate the lovely recipes.... I just love the cactus shaped bread - truly amazing !!!!!
I have a food art blog http://littlefoodjunction.blogspot.com/
do sneak a peek when time permits ...
Hi! Thanks for this I will try this today.
Yummy Yummy dish. On the list for Thanksgiving. Thank you!
This looks delicious ! I just came back from the Paris organic market with a huge butternut squash so this will be perfect, merci beaucoup! (and great timing !)
If you have any other good butternut recipes, would be very welcome too...
Love your recipes/blog, keep it up!
Lafleurdeparis.blogspot.com
What a great blog!
Everything looks delish!! Best, Paula
This looks like a delicious dish, I'm craving pine nuts now!
I just made this and *loved* it. Things I changed: I added minced garlic to the squash while it roasted, and topped it with both scallion and parmesan (nutritional yeast would also be yummy).
Thanks so much for sharing this recipe. It is absolutely amazing!
This looks awesome! I am experimenting with quinoa and this will help. You might like this blog I wrote about Fair Trade Certified Bolivian quinoa: http://bit.ly/hT98m. Cheers! Rachel Lee Holstein
Looks great! I will definitely consider this when assembling gluten-free thanksgiving.
A note to moonwatcher: if your squash is organic (ie, not waxed) the skin is totally edible. it has a little chewier texture, but it's quite nutritious. Otherwise you can microwave the squash for a few minutes to soften it and make it easier to peel.
This recipe was amazing! My son loves quinoa, so it's nice to have new recipes to try. Thanks for posting it :)
I've been cooking and eating vegan since August, and I have really opened so many more doors than I've closed. I can't imagine I would have ever sought out a recipe like this before, and even when I read it the first time I thought "Really? That sounds kind of gross." But, my curiosity got the best of me. I bought a squash and tried it out, and much to my delight, it turned out delicious. Thanks for the recipe; I'll be back for sure:)
Oh my gosh this looks amazing! I need to use my butternut squash too!
yum, that looks delicious!
Your pictures are all so gorgeous. I love them!
I was wondering if you serve this cold, as more of a salad? I was thinking of bringing it to-go on a flight, do you think it will hold up ? I know quinoa salads are great for travel, but will roasted butternut squash still be good hours later ? Thanks !
R, from Paris
I am definitely going to buy some quinoa today. This looks delicious!
I'm going to make this for my daughter who is vegetarian but I have discovered that eating this way is just as delicious or more so than eating traditional "meat & potatoes". In fact, I've observed that I actually feel so much better when I eat the way my daughter eats.
Post a Comment
Links to this post:
Create a Link
<< Home