BUTTERNUT SQUASH QUINOA CASSEROLE
Quinoa with butternut squash; baked with gruyere cheese. I used spinach (because that's what I had), but my sister used kale the other day.
Provided by lrn2trvl
Categories Low Cholesterol
Time 1h30m
Yield 5 , 5 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Grease 2 quart baking dish.
- Cut squash length-wise and bake about 20 mins, until tender.
- Rinse quinoa in a fine sieve. Put in pot with water, bring to boil, then simmer about 15mins until water is absorbed. Don't stir until the end.
- In a pan cook shallots and onions until tender and browned.
- Add garlic and cook 2-3 mins, careful not to burn shallots.
- Add onion mixture to cooked quinoa.
- Cook mushrooms. I added some herbs de Provence to them.
- Add mushrooms to quinoa.
- Add salt and pepper to taste.
- Beat eggs with a fork then mix with quinoa mixture. Add cheese and spinach.
- When squash is done, remove from oven and scrape out of the skin. Mash a little with a fork then mix with beans then mix into quinoa.
- Pour into baking dish and bake for 35-45 minutes.
Nutrition Facts : Calories 500.5, Fat 14.7, SaturatedFat 5.5, Cholesterol 98.2, Sodium 629.8, Carbohydrate 72.7, Fiber 15, Sugar 6.8, Protein 25.3
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 & BUTTERNUT SQUASH GRATIN
This is a delicious, savory vegetarian recipe with butternut squash and cheese. The original recipe called for Gruyere but I used sharp cheddar instead. I think both would work quite well. This was my first time using quinoa in a recipe, and I'm really hooked. The little quinoa spirals are filled with protein, fiber, vitamins and minerals, making it a valuable addition to a vegetarian diet.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- Spray a 2-quart dish with nonstick cooking spray.
- Peel and cube the butternut squash, then put in a microwave safe bowl.
- Microwave on high for 3-5 minutes until squash is soft and tender.
- Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.
- Transfer squash and quinoa to a large pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals.
- Remove from heat and let rest.
- Meanwhile, heat 1 tablespoons olive oil over medium heat in a small frying pan.
- Add shallots and cook 3 minutes.
- Add garlic and cook a minute or two longer, being careful not to let garlic burn.
- Pour over quinoa and squash mixture, mixing thoroughly.
- Add eggs, 3/4 cup of the cheese, and salt and pepper to taste.
- Transfer to prepared baking dish.
- Sprinkle remaining cheese and bread crumbs over gratin.
- Drizzle remaining 1 tablespoons of olive oil on top and bake for 35-45 minutes or until top is golden brown.
STOVETOP BUTTERNUT SQUASH AND CHICKEN STEW WITH QUINOA
This all-in-one-pan fall stew is made with chicken, sausage, butternut squash and apples. Serve with warm biscuits or bread.
Provided by Kalypso
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 6
Number Of Ingredients 19
Steps:
- Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.
- Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.
- Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.
- Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 36.5 g, Cholesterol 83.2 mg, Fat 11.9 g, Fiber 5.8 g, Protein 25.6 g, SaturatedFat 3.3 g, Sodium 746.9 mg, Sugar 7 g
QUINOA AND SQUASH GRATIN
I'm drawing in this recipe on the Provençal tradition of combining rice with vegetables in a savory gratin, but I'm substituting quinoa for the rice. You can serve this comforting gratin as a main dish or a side.
Provided by Martha Rose Shulman
Categories weekday, casseroles, side dish
Time 50m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the summer squash, thyme and rosemary. Cook, stirring often, until the squash is tender but not mushy, about 10 minutes. Season to taste with salt and pepper, and remove from the heat.
- Beat the eggs in a large bowl, and stir in the squash mixture, the cooked quinoa and the cheese. Mix well and season, then scrape into the baking dish. Place in the oven, and bake 35 minutes or until it's set and the top is lightly browned. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 468 milligrams, Sugar 4 grams, TransFat 0 grams
QUINOA WITH BUTTERNUT SQUASH, CHICKEN, AND GOAT CHEESE
This recipe is a recreation of a fabulous lunch I had at a favorite restaurant in the Milwaukee, WI area. My teenagers and husband loved it too! Serve warm or cold with balsamic vinaigrette.
Provided by Karen Shay-Kubiak
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Place chicken breasts in a saucepan; add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water.
- Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon; return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes.
- Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet; cook and stir until just tender, adding more water if needed, 4 to 5 minutes.
- Chop chicken breasts into 1/2-inch pieces.
- Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 66.9 g, Cholesterol 69.9 mg, Fat 29.1 g, Fiber 9.1 g, Protein 29.9 g, SaturatedFat 9.7 g, Sodium 419.6 mg, Sugar 20.9 g
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