Fragrant thyme leaves tie together a hearty meal of quinoa, acorn squash and crunchy pistachios.
Recipe courtesy of Food Network
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Quinoa with Roasted Squash and Pistachios
Total:
55 min
Prep:
35 min
Cook:
20 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Prep:
35 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Toss the squash on the baking sheet with the thyme, 3 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper until the squash is well coated. Roast until very tender, about 30 minutes, stirring halfway through the cooking time.

Meanwhile, put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes; set aside to cool.

Bring 4 cups of water to a boil in a medium saucepan and stir in the quinoa. Simmer, uncovered, until the quinoa is tender, about 10 minutes. Drain the quinoa and transfer to a medium bowl. Add the remaining 2 tablespoons oil, the toasted pistachios, roasted squash and vinegar, toss well and adjust the seasoning with additional salt and pepper. Sprinkle with thyme leaves. Serve warm or at room temperature.

Copyright 2016 Television Food Network, G.P. All rights reserved.

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