Quinoa Butternut Squash and Cranberry Pilaf
 
Prep time
Cook time
Total time
 
This is a wonderful side dish for a Thanksgiving Feast, or anytime for that matter.
Author:
Serves: 4
Ingredients
  • 1 cup uncooked red, black, multi-coloured or white quinoa
  • 1 small butternut squash, peeled and diced
  • ½ cup fresh or frozen cranberries
  • 1 medium onion, chopped fine
  • 1 clove of garlic, minced
  • 1 to 2 tbsp olive oil
  • 1 tsp maple syrup
  • Sea salt
  • ¼ to ½ tsp ginger and curry, to taste
  • ½ cup pumpkin seeds, raw or toasted
  • 2 tablespoons fresh chopped parsley
  • Sea salt and ground pepper, to taste
Instructions
  1. Preheat the oven to 375ºF.
  2. Cook the red quinoa in using a 1:2 ratio of 1 cup red quinoa to 2 cups water. Cook for 20 to 25 minutes.
  3. While the quinoa is cooking, add the butternut squash, cranberries, onion and garlic to a large roasting pan. Drizzle with a tablespoon or so of olive oil to coat and a teaspoon of maple syrup. Sprinkle with sea salt, ginger and curry. Toss everything together and roast until the squash is tender- about 20 to 25 minutes.
  4. When finished roasting, in a large serving bowl, add in the cooked quinoa and the roasted butternut mixture.
  5. Top with pumpkin seeds and chopped parsley.
  6. Taste test and adjust seasoning.
  7. Drizzle with a bit of extra virgin olive oil and toss to coat.
  8. Serve warm.
Recipe by at https://www.cathyrussellcreativenutrition.com/quinoa-butternut-squash-and-cranberry-pilaf/