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Lemony Quinoa with Butternut Squash

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Lemony Quinoa with Butternut Squash is a bright and wholesome dish featuring fluffy quinoa, sweet roasted butternut squash, fresh herbs, and zesty lemon. Perfect as a nutritious side dish or light vegetarian main course, it offers a refreshing balance of flavors and textures.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 4 cups butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh cilantro or basil, chopped
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons pumpkin seeds or toasted almonds

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Place the cubed butternut squash on a baking sheet.
  3. Drizzle with 1 tablespoon olive oil and season with salt and black pepper.
  4. Toss to coat evenly and spread in a single layer.
  5. Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
  6. Meanwhile, combine the quinoa and vegetable broth in a saucepan.
  7. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
  8. Remove from the heat and let the quinoa rest for 5 minutes before fluffing with a fork.
  9. Transfer the quinoa to a large serving bowl.
  10. Add the roasted butternut squash, lemon zest, lemon juice, remaining olive oil, parsley, and cilantro or basil.
  11. Toss gently until evenly combined.
  12. Top with feta cheese and pumpkin seeds or toasted almonds if using.
  13. Serve warm or at room temperature.

Notes

  • Add chickpeas for extra protein and texture.
  • Substitute sweet potatoes for the butternut squash.
  • Use goat cheese instead of feta for a different flavor.
  • Add dried cranberries for a touch of sweetness.
  • Include baby spinach or arugula for extra greens.
  • Sprinkle with toasted pecans or walnuts.
  • Add a pinch of red pepper flakes for subtle heat.
  • Store leftovers in the refrigerator for up to 4 days.
  • Can be served cold, at room temperature, or reheated.
  • Freeze for up to 2 months if desired.

Nutrition

Find it online: https://thefamilycooking.com/lemony-quinoa-with-butternut-squash/