QUINOA WITH ROASTED BUTTERNUT SQUASH
Provided by Food Network Kitchen
Time 1h
Yield 4-6 Servings
Number Of Ingredients 10
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.
QUINOA POWER BOWLS WITH BUTTERNUT SQUASH AND TAHINI SAUCE
One of my go-to meals during the week is a grain bowl filled with vegetables; I especially love it because I can switch up the produce with the seasons. This autumnal version is extra delicious because it has a good balance of sweetness from the butternut squash, tartness from the dried cranberries and a savory nuttiness from the tahini sauce (which I seriously put on everything).
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the quinoa in a fine-mesh sieve under running water, then drain. Transfer to a medium saucepan; add 1 3/4 cups water and 1 teaspoon salt and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook until the water is absorbed, about 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat and cook until it browns and smells nutty, about 3 minutes. Add the squash, onion and 1 teaspoon salt and cook, stirring occasionally, until the squash is golden brown and tender, 10 to 12 minutes.
- While the squash cooks, make the tahini sauce: Whisk together the tahini, garlic, lemon juice, honey, 1 1/2 tablespoons water, 1/2 teaspoon salt and pepper, to taste, in a medium bowl until smooth. Set aside.
- Once the squash is golden and tender, add the kale to the skillet and cook, stirring, until the kale is slightly wilted, about 1 minute.
- Transfer the cooked quinoa and vegetables to a large bowl. Stir in the dried cranberries and pecans. Serve warm or cold with the tahini sauce.
BUTTERNUT SQUASH, CHICKEN, AND QUINOA SOUP
This tasty, healthy, and filling soup is the perfect comfort food. Serve with crusty rolls or bread.
Provided by Debbie Wind Bailey
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sprinkle chicken with salt and ground black pepper. Wrap in aluminum foil and place on a baking sheet.
- Place butternut squash pieces cut-side down in a 9x13-inch baking dish. Add about 1/2-inch water to the dish and cover with aluminum foil.
- Bake chicken and squash in the preheated oven until butternut squash is tender and chicken breasts are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.
- Scoop cooked squash flesh into a large pot. Pour in chicken broth and mash together until smooth using an immersion blender or potato masher.
- Cube cooked chicken and add to the pot. Stir in onion, garlic, canned tomatoes, quinoa, oregano, and 1/2 teaspoon salt. Bring soup to a gentle boil; reduce heat and simmer until quinoa is tender and flavors are well-blended, about 1 hour.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 24.8 g, Cholesterol 50.6 mg, Fat 4.5 g, Fiber 3.8 g, Protein 21.8 g, SaturatedFat 0.9 g, Sodium 703.4 mg, Sugar 4.7 g
CHICKEN, BUTTERNUT SQUASH, AND QUINOA SOUP
A quick, family-friendly butternut squash soup. An easy dish to make with leftover chicken.
Provided by Karen Kmieciak
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a stockpot over medium-high heat. Add onion, garlic, oregano, thyme, and paprika and saute until onion begins to brown, 5 to 7 minutes. Pour in chicken broth, salt, and pepper. Bring to a boil. Add chicken and boil until meat is no longer pink, 10 to 15 minutes. Remove chicken to cool.
- Stir squash, tomatoes, and quinoa into the pot. Reduce heat and let simmer until squash is tender, about 15 minutes. Shred chicken into bite-size pieces and return to the pot to heat through, 5 to 10 minutes. Season with additional salt and pepper if needed.
Nutrition Facts : Calories 364.5 calories, Carbohydrate 32.9 g, Cholesterol 90.2 mg, Fat 8.3 g, Fiber 5.1 g, Protein 38 g, SaturatedFat 1.6 g, Sodium 1348.2 mg, Sugar 4.9 g
SQUASH AND QUINOA SOUP
What could be nicer than a soulful bowl of soup filled with beautiful vegetables, healthy grains and lean protein? Finding one that is also quick and easy to prepare. Since following the WW Core program for two years, I continue to look for recipes that are share the healthy principles of the program. Found this recipe in Better Homes & Gardens and adapted it to my palette. For Core WW members, this is Core plus 2 points for the nectar in the whole dish.
Provided by justcallmetoni
Categories Chicken Breast
Time 33m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally.
- Add broth, apricot nectar, water, quinoa, ground ginger and cumin. Bring to a boil. Reduce heat to a simmer, cover and cook for 3 minutes.
- Add butternut squash, recover and simmer an additional 7 minutes.
- Add zucchini and red pepper. Cover and cook 10 minutes more or until squash and quinoa are tender.
- Season to taste with salt, ground black pepper and cayenne to taste.
- Each serving is about 1 1/2 cups of soup.
Nutrition Facts : Calories 229.6, Fat 4, SaturatedFat 0.6, Cholesterol 32.9, Sodium 593.1, Carbohydrate 32, Fiber 3.7, Sugar 7.4, Protein 18.4
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ONE POT QUINOA WITH BUTTERNUT SQUASH - FROM MY BOWL
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4.9/5 (12)Category MainCuisine AmericanTotal Time 35 mins
- Warm the oil in a large, nonstick pot over medium-high heat. Once warm, add the rosemary sprig and minced garlic; sauté for around 60 seconds, until the garlic is fragrant. Add the butternut squash to the pot and sauté for an additional 2-3 minutes, stirring occasionally.
- add the quinoa and vegetable broth to the pan and stir well. Then, sprinkle the chickpeas on top of the quinoa mixture – they won’t become fully submerged in the liquid, but this is ok. Increase the heat to high until everything comes to a boil; then, reduce the heat to medium-low, cover, and cook for 20-23 minutes.
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4.9/5 (390)Calories 280 per servingCategory Soup
- Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
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