Curried Quinoa With Butternut Squash And Chickpeas

Curried Quinoa With Butternut Squash And Chickpeas
Source: Whole Cooking and Nutrition. Recipe Credit: . Photo Credit: Renée Comet.
Summary

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.

  • Prep time
    15 min
  • Cook time
    30 min
  • Servings
    10 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 160

  • Total Fat 6g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 160mg
  • Total Carbohydrate 22g
    • Dietary Fiber 4g
    • Total Sugars 3g
  • Protein 6g
  • Potassium 290mg
  • Phosphorus 170mg

Choices/Exchanges: 1 1/2 Starch, 1 Fat

Ingredients

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
Directions

Directions

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. 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.

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