{Nourish} Curried Quinoa with Butternut Squash and Pepitas

curried quinoa butternut suqashFall demands bold flavor profiles and curries are a natural fit. Both Indian and Thai curries pair perfectly with in-season produce like winter squash, cauliflower and eggplant. This curried quinoa dish is a great example. I am a huge fan of cooking my grains with a variety of spices that are soaked up with the cooking liquid. Yum. This recipe is a hearty side-dish that is elegant enough for your holiday table (I know, we are not quite there but it’s worth the mention). Packed with plenty of plant based protein from the quinoa and seeds (and optional beans)–it’s a stand alone meal as well. The earthy, warming curry paired with the sweetness of the butternut squash makes this a truly comforting and satisfying dish–no matter it use. Oh, and by the way…it would be the perfect side dish to the Maple Roasted Chicken with Figs and Grapes that I posted earlier this week!

Curried Quinoa with Butternut Squash and Pepitas
Serves 8
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Ingredients
  1. 1 small butternut squash, peeled, seeded and cut into cubes (2-3 cups)
  2. 3 tablespoons olive oil, divided
  3. 1 cup quinoa
  4. 2 1/4 cups water
  5. 1 teaspoon curry powder
  6. 1/2 teaspoon ground cumin
  7. 1 teaspoon mustard powder
  8. 1 can chickpeas, rinsed and drained (optional)
  9. 1 tablespoon red wine vinegar
  10. ยผ cup pumpkin seeds
  11. Salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees.
  2. Mix the squash with half the olive oil and season with salt and pepper. Toss to combine and spread onto a foil covered baking sheet. Bake for about 15 minutes, turn and bake for an additional 15 minutes until tender. Set aside.
  3. While squash is cooking, combine quinoa, water, curry powder, cumin and mustard powder in a medium saucepan. Bring to a boil then reduce to a simmer, cover and cook until the liquid is absorbed, about 15 minutes.
  4. Combine cooked quinoa with squash, chickpeas and pumpkin seeds. Season with red wine vinegar, remaining olive oil, salt and pepper and serve warm or cold.
Notes
  1. I add a little extra water to cook the quinoa as the spices can limit the absorption.
Katie Cavuto https://katiecavuto.com/
 photo credit: yoni nimrod

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