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Curried Quinoa With Butternut Squash And Chickpeas
15 min prep time
30 min cook time
10servings
Recipe by
Katie Cavuto
Source
Whole Cooking and Nutrition
Photo by
Renée Comet
How to Make Curried Quinoa With Butternut Squash And Chickpeas
Curry powder, chickpeas, and squash are a classic combination in Indian cuisine. In this recipe, to liven up the curry flavor and add some welcome texture to the mix, I’ve also added fresh ginger, red wine vinegar, lime zest, and cilantro, along with nutty quinoa and crunchy pumpkin seeds. This dish is best made in the fall when mounds of butternut squash are available at the farmers’ market but if you crave this spicy salad during the warmer months, feel free to use frozen (and thawed) squash instead.
15 min prep time
30 min cook time
10servings
1/2 cup
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Step-By-Step Instructions:
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, mix the squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss to evenly coat. Spread squash onto the prepared baking sheet. Bake for about 15 minutes, stir, then bake for an additional 15 minutes, or until tender. Remove baking sheet from the oven and set aside.
- While squash is in the oven, combine the quinoa, water, curry powder, cumin, ginger, and mustard powder in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the liquid is absorbed, about 12–15 minutes. Do not stir once covered.
- In a large bowl, combine cooked quinoa, roasted squash, the remaining 1 tablespoon olive oil, chickpeas, red wine vinegar, lime zest, pumpkin seeds, and cilantro. Season with the remaining salt and pepper. Serve warm or at room temperature.
Nutrition facts
10 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 160
-
Total Fat
6g
- Saturated Fat 0.8g
- Sodium 160mg
-
Total Carbohydrate
22g
- Dietary Fiber 4g
- Total Sugars 3g
- Protein 6g
- Potassium 285mg
- Phosphorous 165mg
Ingredients
small butternut squash (peeled, seeded, and cubed (2–3 cups))
1
Extra Virgin Olive Oil (divided)
2 tbsp
fine sea salt (divided)
1/2 tsp
freshly ground black pepper (divided)
1/4 tsp
uncooked quinoa
1 cup
water
2 1/4 cup
curry powder
1 1/2
ground cumin
1 1/2
fresh ginger (grated)
2
mustard powder
1 tsp
chickpeas (garbanzo beans) (rinsed and drained)
1
red wine vinegar
2 tbsp
lime zest (freshly grated)
1 tsp
pumpkin seeds
1/4 cup
fresh cilantro (chopped)
1/4 cup
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