Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Quinoa with Butternut Squash and Red Bell Pepper
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- #43433
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 tablespoon olive oil
1 cup coarsely chopped peeled butternut squash
2/3 cup chopped red bell pepper
1/3 cup finely chopped onion
1 1/2 teaspoon finely chopped seeded jalapeno pepper
1 clove garlic, minced
1 1/3 cup fat-free, less-sodium chicken broth
1 cup uncooked quinoa
1/2 teaspoon kosher salt
1 1/2 tablespoon thinly sliced green onions
directions
Heat oil in a large saucepan over medium-high heat. Add squash and next 4 ingredients (squash through garlic); saute 4 minutes. Stir in broth, quinoa, and salt; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed.
Sprinkle the quinoa mixture with thinly sliced green onions.
added by
lynnmckee
nutrition data
223 calories, 6 grams fat, 37 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
November 21, 2007
As with many recipes, I never follow them exactly. But this recipe was so good as is that I really haven't made many variations on it. However, when I don't have chicken broth I substitute water and: 1 tsp tumeric pinch dried sage (or 1 small leaf) dash cumin 1/8 tsp red pepper flakes I've also used Kabocha and Acorn squashes. As for the peppers, I get which ever redish peppers I can find at my local farmer's market. Comes out amazing everytime. My man can't believe he likes that "Quacky oat stuff" and vegetables!