Lemony Quinoa with Butternut Squash Almonds and Parmesan Cheese

Lemony Quinoa with Butternut Squash, Almonds and Parmesan Cheese rocks with flavor and makes the perfect autumn side dish or vegetarian main dish.  

Not long ago, I had a quinoa-cooking disaster while working for a personal chef client.  I’ve always found this hot and trendy little grain/seed difficult to cook and I always hold my breath when doing so.  Am I the only one?

Cook it like rice “they” say with a 2:1 water to quinoa ratio.

Now, I cook A LOT of rice for clients.  Quinoa does not cook up like rice.  The result I get is undercooked quinoa with water remaining in the pot.

How to cook quinoa:

• Place the quinoa in a fine-mesh sieve and rinse under running tap water to remove the bitter outer coating known as saponin.  
• Start with a 2:1 water to quinoa ratio, but LEAVE THE COVER OFF.
• After approximately 15 to 17 minutes the “germ” begins to appear and much of the water will have evaporated or been absorbed.
• Cover and let stand off the heat for another 15 to 20 minutes.
• Quinoa is cooked when the germ has been fully released and it’s fluffy and tender.

How to make Lemony Quinoa with Butternut Squash, Almonds and Parmesan Cheese:

First, roast the butternut squash.  But first, you’ll need to roast the squash which leads to:

How do you peel butternut squash?

Butternut squash can seem intimidating to peel at first.  It’s not difficult once you master the technique.

• First, select a squash with a long neck.  This means you’ll have plenty of flesh and less cutting around the seedy part.
• Slice the neck into approximately 3-inch lengths then place cut side down on a cutting board.
• With a good, sharp knife, slice downward toward your cutting board, rotating the squash as you remove the thick peel.  If you miss a little, just clean it up after you’re finished rotating the neck of the squash.
• To peel the bottom of the squash (the part with seeds), slice it in half from the top down.  Place the seed side down and slice into ½ to 1-inch half moons.  Remove the rind, seeds and fibrous part with a paring knife then cube remaining flesh as desired.

• While the squash is roasting, cook the quinoa per the above directions.
• The other mildly tricky part of this dish is toasting the almonds.  I do it in a nonstick skillet on the stovetop.  Toss the almonds several times and take them off the heat as soon as they’re lightly toasted.  They can go from zero to burned quickly.  I like to remove them from the heat as soon as they’re fragrant.

• Cook the onion in olive oil in a large skillet, add garlic, thyme, the lemon juice and the zest.
• Toss in the warm quinoa, butternut squash and add the toasted almonds and Parmesan cheese.

• Add chopped parsley for a touch of green…

That’s it!  Lemony Quinoa with Butternut Squash, Almonds and Parmesan Cheese!  A healthful side dish for roast chicken, fish or pork.  Hearty enough for a vegetarian entree.  Let’s eat!

For more quinoa recipes you’re sure to love, try my:

• Quinoa, Corn and Black Bean Stuffed Poblano Peppers
• Quinoa and Kale Salad with Red Grapes, Walnuts and Lemon – Honey Dressing
• Spinach Feta Quinoa Cakes with Roasted Cherry Tomato Sauce
• Quinoa Feta and Pistachio Stuffed Acorn Squash
• Quinoa Tabbouleh with Grilled Vegetables

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Yield: 6

Lemony Quinoa with Butternut Squash Almonds and Parmesan Cheese

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Lemony Quinoa with Butternut Squash, Almonds and Parmesan Cheese rocks with flavor and makes the perfect autumn side dish or vegetarian main dish.

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Ingredients

• 1 medium butternut squash (1 - 1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes
• 4 tablespoons olive oil, divided
• salt and freshly ground black pepper, to taste
• 1 cup quinoa
• 2 cups water
• 1/2 cup sliced almonds
• 1 small onion, finely chopped (approximately 1 cup)
• 4 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1 large lemon, zested and juiced
• 1/4 cup chopped fresh parsley
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Preheat oven to 375 degrees. Toss cubed butternut squash with 2 tablespoon olive oil and salt and freshly ground black pepper, to taste. Roast for 25-30 minutes or until tender. Keep warm.
2. Meanwhile, place the quinoa in a fine-mesh sieve and rinse under running tap water to remove the bitter outer coating known as saponin.
3. Combine the quinoa and water in a large saucepan. Add salt and black pepper to taste. Bring to a boil, reduce heat to medium and cook uncovered for 15-17 minutes.
4. After approximately 15 to 17 minutes the “germ” begins to appear and much of the water will have evaporated or been absorbed.
5. Cover and let stand off the heat for another 15 to 20 minutes.
6. Heat a nonstick skillet over medium-high heat. Add the almonds and lightly toast, 3-4 minutes or until lightly browned in places. Immediately transfer to a small plate so the nuts do not burn.
7. In the same nonstick skillet, heat remaining 2 tablespoons olive oil over medium heat. Add the onion, reduce heat to low and cook, stirring often or until onions are golden and tender, approximately 8-10 minutes.
8. Add the garlic and thyme and cook 30 seconds or until fragrant. Stir in lemon zest and juice.
9. Return squash and quinoa to the skillet. Add parsley and Parmesan cheese and toss well. Serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 227Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 7mgSodium: 206mgCarbohydrates: 15gFiber: 4gSugar: 2gProtein: 6g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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