Quinoa with baked pumpkin and pistachios


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How to Make Quinoa with Roasted Pumpkin and Pistachios
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Time: 55 min.
Complexity: easily
Servings: 6

Fresh thyme leaves add a wonderful aroma to this hearty and healthy quinoa and roasted acorn squash dish, while toasted pistachios add a delicious crunch. Be sure to rinse the quinoa thoroughly under running water, otherwise it will taste bitter.



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


  • 3 cups acorn squash, diced (unpeeled)
  • 2 tsp fresh thyme leaves, coarsely chopped, plus extra for serving
  • 5 tbsp. l. olive oil
  • 1/4 cup shelled pistachios
  • 1.5 cups rinsed quinoa
  • 1 tbsp white balsamic vinegar



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Cooking the dish according to the recipe:


  1. Preheat oven to 200°C (400°F). Toss the pumpkin on a baking sheet with thyme, 3 tablespoons olive oil, 1 teaspoon salt, and freshly ground black pepper to taste to coat well. Bake until very tender, about 30 minutes, stirring halfway through.
  2. Meanwhile, place the pistachios on a small baking sheet and toast in the oven until fragrant, about 5 minutes; set aside to cool.

  3. In a medium saucepan, bring 4 cups of water to a boil and add the quinoa. Simmer, uncovered, until the quinoa is tender, about 10 minutes. Drain and transfer the quinoa to a medium bowl.
  4. Add the remaining 2 tablespoons of olive oil, toasted pistachios, roasted pumpkin, and vinegar, mix well, and season with salt and pepper to taste. Sprinkle with thyme leaves. Serve the quinoa warm or at room temperature.





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