Recipe courtesy of Food Network
Quinoa with Roasted Squash and Pistachios
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 316
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 37
- Dietary Fiber
- 5
- Sugar
- 1
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 307
- Total: 55 min
- Prep: 35 min
- Cook: 20 min
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.
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