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 savory 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. To cut down on prep time, pick up precut butternut squash from the grocery store. If you don’t have shallots in your pantry, you can use an equal amount of chopped onion.
Ingredients
Uncooked quinoa
1½ cup(s)
Olive oil
1 Tbsp
Shallot
⅔ cup(s), chopped
Fresh sage
1 Tbsp
Low sodium vegetable broth
4 cup(s)
Uncooked butternut squash
4 cup(s), cubed
Kosher salt
¾ tsp
Black pepper
½ tsp
Bay leaf
2 leaf/leaves
Gruyère cheese
2 oz
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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