QUINOA POWER BOWLS WITH BUTTERNUT SQUASH AND TAHINI SAUCE
One of my go-to meals during the week is a grain bowl filled with vegetables; I especially love it because I can switch up the produce with the seasons. This autumnal version is extra delicious because it has a good balance of sweetness from the butternut squash, tartness from the dried cranberries and a savory nuttiness from the tahini sauce (which I seriously put on everything).
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the quinoa in a fine-mesh sieve under running water, then drain. Transfer to a medium saucepan; add 1 3/4 cups water and 1 teaspoon salt and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the water is absorbed, about 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat and cook until it browns and smells nutty, about 3 minutes. Add the squash, onion and 1 teaspoon salt and cook, stirring occasionally, until the squash is golden brown and tender, 10 to 12 minutes.
- While the squash cooks, make the tahini sauce: Whisk together the tahini, garlic, lemon juice, honey, 1 1/2 tablespoons water, 1/2 teaspoon salt and pepper, to taste, in a medium bowl until smooth. Set aside.
- Once the squash is golden and tender, add the kale to the skillet and cook, stirring, until the kale is slightly wilted, about 1 minute.
- Transfer the cooked quinoa and vegetables to a large bowl. Stir in the dried cranberries and pecans. Serve warm or cold with the tahini sauce.
QUINOA SQUASH PILAF
"This is a wonderful recipe with different flavors and plenty of good-for-you ingredients," Annette Spiegler promises from Arlington Heights, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally. , In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , In a large nonstick skillet, saute the zucchini, yellow squash and leeks in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted.
Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
QUINOA, BUTTERNUT SQUASH, AND KALE SALAD
This is a go-to type of recipe I use a lot. The seasonings are pretty great and can be used for sweet potato fries and a fish marinade too. You can vary this recipe by adding your favorite grain, or bean! You can also use whichever herb you enjoy.
Provided by Jessipes
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.
- Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.
- Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 34.9 g, Fat 5.1 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 0.7 g, Sodium 132.3 mg, Sugar 10.5 g
QUINOA WITH ROASTED BUTTERNUT SQUASH
Provided by Food Network Kitchen
Time 1h
Yield 4-6 Servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
- Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
- Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
- Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.
QUINOA WITH ROASTED BUTTERNUT SQUASH
Make and share this Quinoa With Roasted Butternut Squash recipe from Food.com.
Provided by Food Network Kitchen
Categories Grains
Time 1h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set aside.
- Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
- Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
- Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.
Nutrition Facts : Calories 537.7, Fat 24.5, SaturatedFat 3.3, Sodium 62.5, Carbohydrate 71.3, Fiber 10.6, Sugar 5.9, Protein 13.5
QUINOA WITH BUTTERNUT SQUASH, CHICKEN, AND GOAT CHEESE
This recipe is a recreation of a fabulous lunch I had at a favorite restaurant in the Milwaukee, WI area. My teenagers and husband loved it too! Serve warm or cold with balsamic vinaigrette.
Provided by Karen Shay-Kubiak
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Place chicken breasts in a saucepan; add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water.
- Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon; return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes.
- Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet; cook and stir until just tender, adding more water if needed, 4 to 5 minutes.
- Chop chicken breasts into 1/2-inch pieces.
- Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 66.9 g, Cholesterol 69.9 mg, Fat 29.1 g, Fiber 9.1 g, Protein 29.9 g, SaturatedFat 9.7 g, Sodium 419.6 mg, Sugar 20.9 g
BUTTERNUT SQUASH QUINOA CASSEROLE
Quinoa with butternut squash; baked with gruyere cheese. I used spinach (because that's what I had), but my sister used kale the other day.
Provided by lrn2trvl
Categories Low Cholesterol
Time 1h30m
Yield 5 , 5 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Grease 2 quart baking dish.
- Cut squash length-wise and bake about 20 mins, until tender.
- Rinse quinoa in a fine sieve. Put in pot with water, bring to boil, then simmer about 15mins until water is absorbed. Don't stir until the end.
- In a pan cook shallots and onions until tender and browned.
- Add garlic and cook 2-3 mins, careful not to burn shallots.
- Add onion mixture to cooked quinoa.
- Cook mushrooms. I added some herbs de Provence to them.
- Add mushrooms to quinoa.
- Add salt and pepper to taste.
- Beat eggs with a fork then mix with quinoa mixture. Add cheese and spinach.
- When squash is done, remove from oven and scrape out of the skin. Mash a little with a fork then mix with beans then mix into quinoa.
- Pour into baking dish and bake for 35-45 minutes.
Nutrition Facts : Calories 500.5, Fat 14.7, SaturatedFat 5.5, Cholesterol 98.2, Sodium 629.8, Carbohydrate 72.7, Fiber 15, Sugar 6.8, Protein 25.3
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ONE POT QUINOA WITH BUTTERNUT SQUASH - FROM MY BOWL
From frommybowl.com
4.9/5 (11)Category MainCuisine AmericanTotal Time 35 mins
- Warm the oil in a large, nonstick pot over medium-high heat. Once warm, add the rosemary sprig and minced garlic; sauté for around 60 seconds, until the garlic is fragrant. Add the butternut squash to the pot and sauté for an additional 2-3 minutes, stirring occasionally.
- add the quinoa and vegetable broth to the pan and stir well. Then, sprinkle the chickpeas on top of the quinoa mixture – they won’t become fully submerged in the liquid, but this is ok. Increase the heat to high until everything comes to a boil; then, reduce the heat to medium-low, cover, and cook for 20-23 minutes.
- Turn off the heat and let sit for 5 minutes before opening the pot and fluffing with a fork. Serve as desired; I recommend topping with some Tahini Dressing. Leftovers will keep in the fridge for up to 5 days, or can be frozen and defrosted as needed for up to 2 months.
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