Best 4 Freekah Quinoa Pilaf With Roasted Butternut Squash And Purple Potatoes Recipes

QUINOA WITH ROASTED BUTTERNUT SQUASH

Steps:

• Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
• Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
• Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
• Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

QUINOA SQUASH PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally. , In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , In a large nonstick skillet, saute the zucchini, yellow squash and leeks in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted.

FREEKAH & QUINOA PILAF WITH ROASTED BUTTERNUT SQUASH AND PURPLE POTATOES

Steps:

• 1. Preheat oven to 400 degrees. In a large cast iron skillet, or a baking sheet, place the chopped butternut squash and potatoes. Drizzle liberally with olive oil, and toss with salt and pepper. Roast for 20-30 minutes until tender and nicely browned. 2. While the vegetables are roasting, cover the freekah with 3 cups of water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, about 20-30 minutes until desired tenderness is reached. 3. In another small pot, bring 1 cup of water mixed with 1 teaspoon vegetable bouillon to a boil. Add the quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes, or until all the water is absorbed. Set aside. 4. In a large bowl, toss together the freekah, quinoa, minced shallot, pine nuts, and parsley. Season to taste. Add the roasted vegetables and toss to combine.

QUINOA WITH BUTTERNUT SQUASH, CHICKEN, AND GOAT CHEESE

Steps:

• Place chicken breasts in a saucepan; add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water.
• Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon; return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes.
• Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet; cook and stir until just tender, adding more water if needed, 4 to 5 minutes.
• Chop chicken breasts into 1/2-inch pieces.
• Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.