Best Quinoa Squash Pilaf Recipes

QUINOA SQUASH PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally. , In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , In a large nonstick skillet, saute the zucchini, yellow squash and leeks in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted.

QUINOA PILAF WITH BUTTERNUT SQUASH & POMEGRANATE

Steps:

• In a small pot, bring to boil: 2 cup water Stir in: 1 cup quinoa , uncooked Return to boil, then cover pot and reduce heat to simmer. Continue simmering until quinoa is cooked, approximately 12-15 minutes. In the meantime, heat a non-stick skillet over medium-high heat and add: 1 TBS extra-virgin olive oil When oil is hot, add: 1 small butternut squash , peeled, seeded & cut into 1-inch chunks 1/2 cup onion , chopped Sauté vegetables until they start to brown, then reduce heat to medium, approximately 10 minutes. Add to the vegetables: 2 garlic cloves , diced 1/4 tsp salt 1/8 tsp black pepper, ground 1 tsp thyme, fresh Mix in: 1 cup vegetable stock 3 TBS pomegranate syrup 1 TBS lemon juice Bring to a a boil and cook for 5 minutes, until squash is fork tender and liquid is reduced. Remove from heat. When quinoa is done, fluff with a fork and pour into a large mixing bowl. Gently mix in the squash mixture with the quinoa. Stir in: 1/2 cup pomegranate arils 1/3 cup pistachios , shelled & chopped 1 tsp thyme, fresh Adjust seasoning to taste and serve hot.

QUINOA PILAF WITH CARAMELIZED SHALLOTS, WALNUTS AND ROASTED DELICATA SQUASH

Steps:

• Preheat Oven to 450 degrees. Cut Squash in half, scoop out insides with a spoon. Slice into 1/2 in slices. Toss with a splash of olive oil, salt & pepper to coat on a baking sheet. Roast in the oven for around 45 mins or until deeply browned (stir every 15-20 mins). Rinse quinoa until water runs clear. Toast rinsed quinoa over med-high heat until golden brown shaking the pan continously so it doesn't burn for about 6 mins. Add quinoa and vegetable stock to a saucepan and bring to a boil. Cover, turn the heat to low and let simmer for 12 - 15 mins or until the white "tail" comes out of the seed (you will see a little white circle on each grain). Meanwhile toast walnuts in a dry skillet over med-high heat until fragrant and reserve on the side. Saute shallots in 2 teaspoons of olive oil over med-high heat until carmelized and crispy, around 6 mins. Keep an eye on them towards the end because they can burn very quickly. Toss the quinoa, walnuts and shallots together then top with the roasted squash. Season with salt and pepper to taste.

FREEKAH & QUINOA PILAF WITH ROASTED BUTTERNUT SQUASH AND PURPLE POTATOES

Steps:

• 1. Preheat oven to 400 degrees. In a large cast iron skillet, or a baking sheet, place the chopped butternut squash and potatoes. Drizzle liberally with olive oil, and toss with salt and pepper. Roast for 20-30 minutes until tender and nicely browned. 2. While the vegetables are roasting, cover the freekah with 3 cups of water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, about 20-30 minutes until desired tenderness is reached. 3. In another small pot, bring 1 cup of water mixed with 1 teaspoon vegetable bouillon to a boil. Add the quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes, or until all the water is absorbed. Set aside. 4. In a large bowl, toss together the freekah, quinoa, minced shallot, pine nuts, and parsley. Season to taste. Add the roasted vegetables and toss to combine.

CRANBERRY APPLE SQUASH QUINOA PILAF

Steps:

• Once quinoa is cool, combine with all ingredients, and toss. Top with additional pecans.

SHIITAKE MUSHROOMS, SUMMER SQUASH, AND QUINOA PILAF

Steps:

• 1. Bring the water to boil in a teakettle or small pot. 2. Heat the oil in a medium-sized skillet over medium heat. Add the mushrooms, and sauté for 3 to 4 minutes, or until browned. 3. Add the garlic, onions, squash, and carrots to the skillet. Sauté, stirring occasionally for 4 minutes, or until the onions begin to soften and the ingredients become fragrant. Stir in the quinoa, thyme, curry powder, salt, rosemary, and cayenne. 4. Add the boiling water, and bring the ingredients to a boil over high heat. Reduce the heat to medium-low, and simmer covered for 10 to 15 minutes, or until the water is absorbed. Adjust the seasonings, if desired. 5. Serve immediately. FYI . . . The delicious woodsy-flavored shiitake mushroom has been considered potent medicine by Asian herbologists for thousands of years. In addition to its anti-viral properties, the shiitake is known for strengthening the immune system, reducing the risk of some cancers, and lowering cholesterol and high blood pressure.