Description
A cozy and wholesome fall dinner recipe featuring tender butternut squash and protein-packed quinoa simmered together with warm spices, creating a heartwarming and nourishing meal perfect for chilly evenings.
Ingredients
Scale
Main Ingredients
- 2 cups butternut squash, diced
- 1 cup quinoa
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot. Cook them until they become translucent and fragrant, about 3-4 minutes.
- Add butternut squash: Stir in the diced butternut squash and cook for 5 minutes, allowing it to soften slightly.
- Add quinoa and spices: Mix in 1 cup quinoa, 1 teaspoon cumin, and 1 teaspoon paprika to the pot, stirring to coat everything evenly with the spices.
- Add vegetable broth and simmer: Pour in 4 cups of vegetable broth, bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20 minutes until the quinoa is cooked and the squash is tender.
- Season and finish: Season the dish with salt and pepper to taste, stirring well to combine.
- Serve garnished: Spoon the warm quinoa and butternut squash mixture into bowls and garnish with fresh parsley before serving.
Notes
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- If you prefer a creamier texture, stir in a splash of coconut milk or cream before serving.
- Feel free to add chopped kale or spinach in the last 5 minutes of cooking for added greens.
- This recipe is naturally vegan and gluten-free, suitable for various dietary needs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
