Best One Pot Curried Quinoa With Butternut Squash And Chickpeas Recipes

QUICK & EASY ONE-POT CURRIED QUINOA & CHICKPEA

Steps:

• In a 12-inch rimmed saute pan heat the olive oil over medium heat. I use and love this ceramic, non-stick, non-toxic pan. Add the cooked quinoa, garbanzo beans, pepitas, curry powder, salt and pepper and stir to combine well. Allow the ingredients to lightly toast and warm through over medium to low heat for 3-5 minutes.
• Turn the burner off and stir in the green onions, parsley, cilantro, pomegranate seeds, lime juice and maple syrup. Taste and adjust seasonings if needed. If it is dry add a drizzle of olive oil.
• Enjoy immediately or allow to cool to room temperature and store in an airtight container in the refrigerator for up to five days.

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

ONE POT VEGETABLE CHICKPEA CURRY

Steps:

• Heat the oil in a large saucepan or dutch oven. Add the onion and garlic and saute until fragrant, about 3 minutes. Add the squash, broccoli, pepper, and chickpeas, and saute for another 2 minutes.
• Pour in the tomatoes, coconut milk, broth, and spices and season with salt and pepper. Bring the mixture to a boil. Once boiling, turn down to a simmer and cover, cooking until squash is tender about 30 minutes.
• When ready to serve, stir in kale (if using) and transfer into bowls. Serve with coconut lime quinoa and garnish with cilantro.

SPICY VEGETABLE & QUINOA ONE-POT

Steps:

• Simmer the onion and the curry paste with a splash of water for 5 mins in a large saucepan, stirring from time to time. Heat the milk in a jug in the microwave.
• Add the vegetables and quinoa, then stir in the milk. Bring to the boil, simmer gently for 10 mins until the quinoa is cooked. Check seasoning. Serve with warm naan bread.

CURRIED QUINOA AND CHICKPEAS

Steps:

• In a large saucepan, bring water and orange juice to a boil. Stir in chickpeas, tomatoes, red pepper, quinoa, onion, raisins and curry. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed., Remove from the heat; fluff with a fork. Sprinkle with cilantro.