Best 2 Quinoa Squash Pilaf Recipes
Quinoa squash pilaf is a hearty and flavorful dish that makes a colorful addition to any dinner table. Combining the nutty flavor of quinoa with the sweet taste of butternut squash, this pilaf is a delicious and nutritious meal that can be enjoyed by vegetarians and meat-eaters alike. The pilaf is also very versatile, and can be served as a main course, side dish, or even a breakfast casserole.
Here are our top 2 tried and tested recipes!
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 PILAF WITH BUTTERNUT SQUASH & POMEGRANATE
Categories Apple
Number Of Ingredients 14
Steps:
- In a small pot, bring to boil: 2 cup water Stir in: 1 cup quinoa , uncooked Return to boil, then cover pot and reduce heat to simmer. Continue simmering until quinoa is cooked, approximately 12-15 minutes. In the meantime, heat a non-stick skillet over medium-high heat and add: 1 TBS extra-virgin olive oil When oil is hot, add: 1 small butternut squash , peeled, seeded & cut into 1-inch chunks 1/2 cup onion , chopped Sauté vegetables until they start to brown, then reduce heat to medium, approximately 10 minutes. Add to the vegetables: 2 garlic cloves , diced 1/4 tsp salt 1/8 tsp black pepper, ground 1 tsp thyme, fresh Mix in: 1 cup vegetable stock 3 TBS pomegranate syrup 1 TBS lemon juice Bring to a a boil and cook for 5 minutes, until squash is fork tender and liquid is reduced. Remove from heat. When quinoa is done, fluff with a fork and pour into a large mixing bowl. Gently mix in the squash mixture with the quinoa. Stir in: 1/2 cup pomegranate arils 1/3 cup pistachios , shelled & chopped 1 tsp thyme, fresh Adjust seasoning to taste and serve hot.
Tips:
- For a more flavorful pilaf, use vegetable broth instead of water.
- Feel free to add other vegetables to the pilaf, such as chopped carrots, celery, or bell peppers.
- If you don't have butternut squash on hand, you can substitute another type of winter squash, such as acorn squash or kabocha squash.
- For a vegan pilaf, omit the butter and use olive oil instead.
- Serve the pilaf as a side dish with roasted chicken, fish, or tofu.
Conclusion:
Quinoa squash pilaf is a delicious and healthy dish that is perfect for a weeknight meal. It is packed with nutrients and can be easily customized to your liking. With its vibrant colors and flavorful ingredients, this dish is sure to be a hit with your family and friends.
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