Best Quinoa Butternut Squash With Coconut Milk Recipes

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QUINOA WITH ROASTED BUTTERNUT SQUASH



Quinoa with Roasted Butternut Squash image

Provided by Food Network Kitchen

Time 1h

Yield 4-6 Servings

Number Of Ingredients 10

One (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups)
5 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
¼ cup shelled pistachios
1½ cups quinoa
4 cups vegetable broth or water
¼ cup dried cranberries
1 tablespoon white wine vinegar
3 ounces baby spinach

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.

CREAMY BUTTERNUT SQUASH SOUP WITH FRESH GINGER AND QUINOA



Creamy Butternut Squash Soup with Fresh Ginger and Quinoa image

This is a healthy and complete winter food. For thicker soup, add a cubed potato with the squash. Also good served with some sour cream or yogurt.

Provided by ornita4

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
4 cups chicken broth
1 butternut squash - peeled, seeded, and cubed
1 (1 inch) piece fresh ginger, peeled and grated
1 teaspoon ground cumin
salt and ground black pepper to taste
2 cups water
1 cup quinoa
1 tablespoon butter

Steps:

  • Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth, butternut squash, ginger, and cumin to onion and simmer over medium heat until squash is very soft, about 20 minutes.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season soup with salt and pepper.
  • Bring salted water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Stir 1 tablespoon butter into cooked quinoa and season with salt. Spoon quinoa into soup.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 40.1 g, Cholesterol 10.2 mg, Fat 8.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 3 g, Sodium 65.2 mg, Sugar 4.5 g

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