Lemony Quinoa with Butternut Squash

This lemony quinoa is the perfect accompaniment to your Thanksgiving dinner. It pairs well with all types of cuisine and can easily be made ahead.

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 it a great accompaniment to everything from Thai food to Italian. I’m considering making it a part of my Thanksgiving dinner this year.

Be sure to check out all my Thanksgiving recipes, and for over 35 winter squash and pumpkin recipes–everything from soup to dessert–click here. 

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5 from 8 votes

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Lemony Quinoa with Butternut Squash

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.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Author Susan Voisin

Ingredients

• ▢ 10 ounces butternut squash (about 2 cups cubed)
• ▢ 1 teaspoon lemon juice
• ▢ 1 cup uncooked 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 lightly toasted pine nuts (about 7/10 ounce) optional
• ▢ 1 teaspoon minced fresh chives (optional)

Instructions

• 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.

Notes

Servings: 4 large side-dish servings

Options:

Try adding one of these protein sources to make it a main dish.

1. Add 1 16-ounce can of drained chickpeas when you add the squash to the quinoa.
2. Cover 1 cup of soy curls with vegetable broth and bring to a boil. Remove from heat and let stand until they are softened. Drain them well and add them with the lemon juice.
3. Bake or air fry one package of tofu, following this recipe. Add with the lemon juice.

Nutrition Facts

Lemony Quinoa with Butternut Squash

Amount Per Serving (1 serving)

Calories 240 Calories from Fat 51

% Daily Value*

Fat 5.7g9%

Sodium 292mg13%

Carbohydrates 41.2g14%

Fiber 5.2g22%

Sugar 1.7g2%

Protein 8.4g17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Side Dish

Cuisine Thanksgiving, Vegan

Keyword lemon quinoa, vegan butternut squash recipe

Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.

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