Winter Quinoa Pilaf

Quinoa Pilaf with Butternut Squash, Cranberries, and Walnuts
•1 small butternut squash, peeled and seeded
•1 large onion
•1 tbsp. olive oil
•1 cup uncooked quinoa (I used red) or brown rice
•1 cup dried cranberries
•2/3 cup walnuts
•1/2 cup fresh parsley, finely chopped
•salt and pepper

Preheat oven to 350°F.  Dice butternut squash and onion into small cubes and add to a baking dish lightly sprayed with cooking spray.  Drizzle with olive oil and sprinkle with salt and pepper.  Toss to combine.  Bake for 40-minutes or until vegetables are tender.  Meanwhile, cook the quinoa.  While quinoa is cooking, chop the walnuts and place into a dry skillet.  Toast over medium-low heat until brown and fragrant (approx. 20 minutes), stirring occasionally.  When squash mixture is finished, combine remaining ingredients and serve.

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