This quinoa dish can be eaten as a side dish or as your main meal. Fluffy quinoa and roasted butternut squash are married with lemon and parsley giving you bold flavor! Picking up already cubed and peeled butternut squash from the grocery (typically always stocked at WholeFoods) makes this dish come together in a flash!
Roasted Butternut Squash Quinoa
- 2 cups butternut squash (cubed & peeled)
- 4 tablespoon extra virgin olive oil
- Sea salt
- 1 tablespoon lemon juice
- 2 cups cooked quinoa
- 1/4 cup finely chopped Italian parsley
Preheat oven to 400 degree. Toss the butternut squash with 1 tablespoon of olive oil and salt. Spread on baking sheet and pop into the oven for 15-20 minutes. Check your butternut squash at 10 minutes and stir if needed. Roast until soft.
If you haven't cooked your quinoa yet-- boil 1 cup lightly salted water and 3/4 cup low sodium chicken stock with 1 cup rinsed quinoa. (Always rinse your quinoa otherwise your dish could end up tasting slightly bitter.) Cook the quinoa until they've bursted and spiraled, about 15-20 minutes. Once finished, turn off heat and place a paper towel in between the pot and lid- let sit for five minutes. Fluff with fork and you're ready to go! I learned this fun technique from Gwyneth Paltrow's It's All Good!
Whisk the remaining 3 tablespoons of olive oil with lemon juice, a dash of salt and the parsley. Add in the roasted butternut squash and quinoa. Fold together being careful to not smash up your squash.
-Adapted from It's All Good-