One-Pot Creamy Quinoa with Butternut Squash
7
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Two kinds of cheese—nutty Gruyere and savoury Parmesan—enrich this whole-grain vegetarian dish with creaminess and richness. The quinoa gets cooked in a larger-than-usual amount of liquid to help enhance the creamy, risotto-like effect, and we rinse the grains before they go into the pan to help remove some of the bitterness.
Ingredients
Uncooked quinoa
1½ cup(s)
Olive oil
1 tbsp(s)
Shallots
⅔ cup(s), chopped
Fresh sage
1 tbsp(s), chopped
Fat free reduced sodium vegetable broth
4 cup(s)
Butternut squash
4 cup(s), cubed
Kosher salt
¾ tsp(s)
Black pepper
½ tsp(s)
Bay leaf
2 leaf/leaves
Gruyère cheese
2 oz, shredded (1/2 cup)
Grated Parmesan cheese
¼ cup(s)
Instructions
1
Place quinoa in a medium bowl and cover with cool water; swish quinoa in bowl, agitating with fingers. Drain well.
2
Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add shallots and sage and sauté 3 minutes. Stir in quinoa and cook until lightly browned, 3 minutes. Stir in broth, squash, salt, pepper, and bay leaves. Bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and squash is just tender, 15 to 18 minutes. Uncover and gently stir in cheeses. Discard bay leaves before serving.
3
Serving size: about 1⅓ cups
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