1hr 45min prep: 18min cook: 1hr 27min
Quinoa is a super food, literally. This dish makes a great side or vegetarian entree and tastes great the next day too, so take it to go for a healthy lunch solution.Notes:
- If you prefer this recipe to be strictly vegetarian, sub veggie stock for the chicken stock, or use all water.
Look for quinoa near the packaged grains, or international foods aisle.
- Butternut Squash — 1 ( 2 Pounds )
- Fresh Parsley — 3 Tablespoons
- Green Onion — 2 Tablespoons
Dry Goods & Packaged Goods
- Pine Nuts — 4 Tablespoons
- Quinoa — 1 Cup
Canned Goods, Soups & Mixes
- Chicken Stock, Low Sodium — 1 Cup
Spice & Baking
- Black Pepper
- Cumin — 2 Teaspoons
- Kosher Salt
Condiments, Oils & Dressings
- Extra Virgin Olive Oil — 3 Tablespoons
- Water — 1 Cup
- Stove Top
- Chef’s Knife
- Cutting Board
- Fine Mesh Strainer
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large — 2
- Saucepan, Medium (2-4 QT)
- Saute Pan, Small
- Sheet Pan
- Cut both ends off the squash. Cut in half crosswise down the middle, then stand each half upright and use your knife to cut down the sides to remove the skin. Discard the skin.
- Cut each half in half lengthwise. Use a spoon to remove the seeds and stringy membrane, then cut into 1/2 inch cubes.
- Place the squash cubes in a large mixing bowl. Drizzle olive oil over the top and season with cumin, salt and pepper. Toss to coat evenly, then scatter the squash on a sheet pan in a single layer. Use two sheet pans if necessary.
- Trim the parsley leaves from the stems and finely chop to measure the indicated amount. Place in another large mixing bowl.
- Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount. Add to the parsley.
- Rinse the quinoa in a fine mesh strainer until the water runs clear. Place in a medium saucepan.
- Preheat the oven to 400 degrees.
- Place the sheet pan(s) of squash in the oven. Bake until squash is very tender and caramelized, about 30-35 minutes. Stir the squash every [10 minutes] so it caramelizes evenly.
- Pour chicken stock and water into the saucepan with the quinoa. Place over medium heat. Proceed with the next step as the liquid comes to a boil.
- Heat a small saute pan over medium-low heat.
- Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Shake pan often to prevent burning. Once toasted, transfer to the large bowl with the parsley and green onion.
- Once quinoa liquid is boiling, reduce heat to a simmer and cover. Cook for [15-20 minutes] until water is absorbed and grains are tender. They will look almost translucent with a little white curl showing.
- After you’ve removed the quinoa from the heat, fluff it with a fork. Pour into the large mixing bowl with the parsley, green onion and pine nuts.
- Stir the cooked squash into the quinoa mixture. Season with salt and pepper to taste and drizzle with olive oil.
- Transfer the quinoa into a serving bowl or onto dinner plates. Serve warm.