Thanksgiving Series: Tri-Color Quinoa with Roasted Butternut Squash, Almonds & Pumpkin Seeds

November 19, 2018

Thanksgiving is almost here, and every year I share at least 3-4 recipes for our Thanksgiving Series. Today I'm sharing my tri-color quinoa with roasted butternut squash, almonds and pumpkin seeds. I've also added some red and green onions for more flavor. Also, this quinoa can be served either hot or cold and the butternut squash can be switched for roasted sweet potatoes. Take a look:

1 butternut squash (peeled, seeds removed and chopped)
1 cup tri-color quinoa
1/2 red onion diced
1/3 cup sliced almonds
1/3 cup raw pumpkin seeds
2 green onions chopped
1-2 tablespoons olive oil
Salt, black pepper and onion powder

Pre heat oven to 400F degrees. In a bowl, add the chopped butternut squash. Drizzle the olive oil. Season with salt black pepper and onion powder. Toss really well. Place butternut squash in a baking sheet. Bake for about 25-30 minutes until butternut squash is tender and a little crispy on the bottom. Remove from heat. Meanwhile, in a sauce pan, add the quinoa and 2 cups water with a pinch of salt. Bring to a boil, reduce heat. Let simmer, covered until grain is translucent and water evaporated completely, for about 15 minutes. In a large bowl, combine quinoa, butternut squash, onion, almonds pumpkin seeds and green onions. Toss really well. Serve hot or cold. Enjoy!

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