Quinoa with Roasted Squash and Pistachios

Fragrant thyme leaves tie together a hearty meal of quinoa, acorn squash and crunchy pistachios.

Total Time:
55 min
Prep:
35 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 cups chopped unpeeled acorn squash
  • 2 teaspoons fresh thyme leaves, roughly chopped, plus more for serving
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup shelled pistachios
  • 1 1/2 cups quinoa, rinsed and drained
  • 1 tablespoon white balsamic vinegar
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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