Quinoa With Roasted Squash And Pistachios
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
5 tbsps
Extra-Virgin Olive Oil1 cup
Shelled Pistachios1.5 cups
Quinoa (rinsed and drained)1 tbsp
Balsamic Vinegar (white)Directions:
1
Preheat the oven to 400 degrees F
2
Line a rimmed baking sheet with foil
3
Toss the squash on the baking sheet with the thyme, 3 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper until the squash is well coated
4
Roast until very tender, about 30 minutes, stirring halfway through the cooking time
5
Meanwhile, put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes; set aside to cool
6
Bring 4 cups of water to a boil in a medium saucepan and stir in the quinoa
7
Simmer, uncovered, until the quinoa is tender, about 10 minutes
8
Drain the quinoa and transfer to a medium bowl
9
Add the remaining 2 tablespoons oil, the toasted pistachios, roasted squash and vinegar, toss well and adjust the seasoning with additional salt and pepper
10
Sprinkle with thyme leaves
11
Serve warm or at room temperature
12
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