Recipe courtesy of Food Network
Recipe courtesy of Food Network
Watch how to make this recipe.
Quinoa with Roasted Squash and Pistachios
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- Level: Easy
- Total: 55 min
- Prep: 35 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 307 mg
Fragrant thyme leaves tie together a hearty meal of quinoa, acorn squash and crunchy pistachios.
- Level: Easy
- Total: 55 min
- Prep: 35 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 307 mg
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.
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