Quinoa and Butternut Squash Pilaf is lightly flavored with garlic & Parmesan, and is an easy side dish or a healthy, hearty meatless meal come fall. The perfect healthy dinner for those busy weeknights.
I admire my daughter so much for turning her life around to become a healthy, fit and inspirational person. She has undoubtedly influenced my choices in trying to eat healthier and, since I learned to cook at such a young age, I am working to adapt favorite recipes by substituting in healthier ingredients.
Today’s recipe is a great example. I used to eat this butternut squash combined with risotto but have really gotten to like quinoa. I love all the benefits it provides for those wanting to live a healthier lifestyle.
Quinoa has many beneficial properties
Quinoa is a healthy, protein-rich whole grain and can be used in so many ways. It works well for a more nutritious packed breakfast waffle, in salads, as a meatless main meal or a healthy side dish. It’s naturally gluten-free and is high in anti-inflammatory phytonutriens and heart-healthy fats too!
Hope you enjoy it as much as my family did. And by the way, it is a great meatless meal for Monday nights. It’s also vegetarian if you sub out the chicken stock for vegetable stock.
Quinoa and Butternut Squash Pilaf, flavored with garlic & Parmesan, is an easy side dish or a healthy, hearty meatless meal. Perfect for busy weeknights.
- 1 butternut squash
- 4 Tablespoons light olive oil divided
- salt & pepper to taste
- 6-8 cloves garlic peeled and sliced
- 1/4 large sweet onion chopped
- 1 cup raw quinoa
- 1/4 teaspoon salt
- 1 1/2 cups chicken or vegetable stock (vegetable can also be used for vegetarian diets)
- 1/2 cup white wine
- 1 cup peas cooked
- 1 Tablespoon butter
- 1/4 cup Pecorino-Romano cheese grated
Preheat oven to 400 degrees. Spray a baking sheet with a non-stick spray.
Prepare the butternut squash. Peel and remove seeds then cut into chunks and place in bowl.
Coat with 2 tablespoons olive oil and season with salt & pepper. Toss in garlic cloves and dump on to prepared baking sheet.
Roast in oven for 25-30 minutes or until tender.
While squash is roasting, heat a large saucepan with 2 tablespoons olive oil over medium heat.
Add onion and cook until softened, about 4-5 minutes.
Add the quinoa, salt, chicken or vegetable stock and wine to saucepan, cover, lower heat, and simmer for approximately 15-20 minutes.
Cook peas while quinoa is cooking or just use peas from a can.
When squash is done, pour into large serving bowl and add cooked quinoa and peas. Toss together with butter and cheese and serve immediately.
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