Butternut Squash, Quinoa, and Asian Green Pilaf

River Region Evening Edition added a new segment on Thursdays called Meals in Minutes.

Here’s the recipe that students from the Human Nutrition and Dietetics will be cooking on Thursday on River Region Evening Edition:

1 pound butternut squash, peeled, seeded, cut into 1 inch cubes
2 tablespoon olive oil
1 small onion finely chopped
2 garlic cloves, crushed
1 tsp finely grated ginger
1 teaspoon ground coriander
1/2 tsp turmeric
1 cup quinoa
4 ounces trimmed Asian Greens, shredded
1/4 cup toasted almonds

Step 1: Preheat oven to 375- 400°F. Toss the squash in a bowl with 1 T olive oil. Place on a baking sheet and Roast for 30 – 40 minutes or until golden and tender.

Step 2: Meanwhile, heat 1T olive oil in a large saucepan over a medium heat. Cook onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric, cook stirring for 1 minute. Stir in Asian Greens until just wilted. Gently stir in roasted squash, quinoa and toasted almonds and season with sea salt and freshly ground black pepper.

Step 3: Add quinoa and 2 cups water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente.

Serves 4


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