2 cups quinoa, rinsed
3 teaspoons ground cumin
3 cups water
2 tablespoons butter
3-1/2 cups cubed peeled butternut squash (about 1/2 medium)
1 teaspoon sea salt
3/4 teaspoon Italian seasoning
1/4 teaspoon coarsely ground pepper
1/2 cup crumbled feta cheese
Toasted pine nuts, optional
1. In a large saucepan, combine quinoa, cumin and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 10 to 13 minutes. Remove from heat; keep warm.
2. Meanwhile, in a large skillet, heat butter over medium-low heat until golden brown, 3-5 minutes, stirring constantly. Immediately stir in squash and seasonings; cook, covered, until tender, 10 to 12 minutes, stirring occasionally. Add to quinoa, stirring gently to combine. Top with cheese and, if desired, pine nuts.
Whenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Nutrition Facts
1 cup: 314 calories, 9g fat (4g saturated fat), 15mg cholesterol, 449mg sodium, 49g carbohydrate (2g sugars, 7g fiber), 11g protein.