What To Know
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid is absorbed.
- While the squash and zucchini are roasting, heat some olive oil in a large skillet over medium heat.
- Low in calories and high in vitamins C and K, folate, and manganese.
Looking for a wholesome and delicious recipe that combines the goodness of quinoa, squash, and zucchini? Look no further! This quinoa squash zucchini recipe is a culinary masterpiece that not only tantalizes your taste buds but also nourishes your body with essential nutrients.
Ingredients:
- 1 cup quinoa, rinsed
- 1 butternut squash, peeled and cubed
- 1 zucchini, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups vegetable broth
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions:
1. Prepare the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid is absorbed.
2. Roast the Squash and Zucchini: Preheat oven to 400°F (200°C). Toss the squash and zucchini cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
3. Sauté the Onion and Garlic: While the squash and zucchini are roasting, heat some olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and sauté for another minute, or until fragrant.
4. Combine the Ingredients: Once the squash and zucchini are roasted, add them to the skillet along with the cooked quinoa. Stir to combine.
5. Season and Garnish: Season the mixture with salt and pepper to taste. Stir in the chopped parsley. If desired, sprinkle with grated Parmesan cheese.
6. Serve and Enjoy: Serve the quinoa squash zucchini recipe warm as a main course or side dish. It pairs well with grilled chicken, fish, or tofu.
Benefits of Quinoa, Squash, and Zucchini
This recipe not only tastes amazing but also offers a multitude of health benefits:
- Quinoa: A complete protein source rich in fiber, iron, and magnesium.
- Butternut Squash: A good source of vitamins A and C, potassium, and fiber.
- Zucchini: Low in calories and high in vitamins C and K, folate, and manganese.
Variations:
- Add Vegetables: Feel free to add other vegetables to this recipe, such as bell peppers, carrots, or mushrooms.
- Use Different Grains: Instead of quinoa, you can use brown rice, farro, or barley.
- Make it Vegan: Omit the Parmesan cheese to make this recipe vegan-friendly.
- Add Spices: Enhance the flavor with spices such as cumin, turmeric, or paprika.
Tips:
- For a creamy texture, mash some of the roasted squash before adding it to the skillet.
- If you don’t have a butternut squash, you can use another type of winter squash, such as acorn squash or kabocha squash.
- Leftovers can be stored in the refrigerator for up to 3 days.
Wrapping Up: A Culinary Symphony
This quinoa squash zucchini recipe is a culinary symphony that combines the goodness of three wholesome ingredients. It’s a perfect way to nourish your body and satisfy your taste buds. So, gather your ingredients and embark on a culinary journey that will leave you feeling satisfied and energized.
What People Want to Know
1. Can I use frozen squash and zucchini?
Yes, you can use frozen squash and zucchini. Just thaw them before roasting.
2. What can I substitute for vegetable broth?
You can substitute vegetable broth with water or chicken broth.
3. How can I make this recipe gluten-free?
Use gluten-free grains such as quinoa or brown rice.
