Quinoa must be thoroughly rinsed with cold water to remove the saponin coating, a naturally occurring pesticide that coats the seeds and can add a bitter taste.
Recipe courtesy of Ana Sofia Pelaez
Quinoa with Roasted Butternut Squash, Arugula and Toasted Pecans
Total:
55 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
55 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2-lb butternut squash, trimmed, peeled and chopped into 1/2-inch cubes
  • 2 tablespoon extra-virgin olive oil, divided
  • 1 1/2 teaspoons salt, plus more for seasoning
  • 1/4 t. ground cinnamon
  • 1/4 t. paprika
  • 1/4 t. cayenne pepper (optional)
  • 1 cup red, buff or black quinoa, well rinsed
  • 1 1/2 cups water or chicken broth
  • 1 large shallot, chopped
  • 2 cups arugula
  • Freshly ground pepper 
  • 1/3 cup pecan halves, toasted and roughly chopped

Directions

Pre-heat oven to 450 F degrees. Line a baking sheet with aluminum foil and set aside. 

Place butternut squash in a large mixing bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, cinnamon, paprika and cayenne pepper (if using) until well coated. Pour out onto the prepared baking sheet in a single layer. Place in the middle rack of the preheated oven and roast until tender, about 20 minutes. Remove from oven and set aside. 

In the meantime, combine the quinoa, water (or broth) and 1/2 teaspoon of salt in a medium pot. Bring to a simmer then reduce the heat to low. Cover and cook undisturbed until the water has evaporated and the quinoa is tender, about 15 minutes. Remove from heat and leave covered an additional 5 minutes then fluff with a fork. 

In a large shallow skillet, heat the remaining tablespoon of olive oil over medium heat. Add the shallots and saute until they begin to soften, adjusting the heat so that they don't brown, about 3 to 4 minutes. Add the cooked quinoa and roasted butternut squash to the skillet. Toss in the arugula and continue to cook until it just begins to wilt, about 1 to 2 minutes. Remove from heat and season with salt and freshly ground pepper to taste. Top with chopped pecans and serve.

IDEAS YOU'LL LOVE

Quinoa Hash Browns and Turkish Eggs

Recipe courtesy of PUBLIC NYC

Quinoa Bites

Recipe courtesy of Haylie Duff

Quinoa Salad

Recipe courtesy of Hilah Johnson

Quinoa Pilaf

Recipe courtesy of Kelsey Nixon

Quinoa Tabbouleh

Recipe courtesy of Paul Cunningham

Yellow Quinoa

Recipe courtesy of Ingrid Hoffmann

Pomegranate Quinoa Pilaf

Recipe courtesy of Kelsey Nixon

Sushi Style Quinoa

Recipe courtesy of Tia Mowry

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here