This side dish is the perfect way to serve quinoa and roasted squash. The sweetness from the squash and the nutty flavour of the quinoa combine beautifully. Add that bit of tang supplied by the fresh lemon juice and you have a quick and easy side dish to complement a variety of entrees. I like to pair this quinoa and squash with pork tenderloin, roast chicken or baked salmon.
Preheat oven to 400 F
- ½ sweet dumpling squash, peeled and cut into small dice
- 1 ½ T olive oil
- ½ tsp dried thyme
- Sprinkle of Kosher salt flakes & grinding of pepper
- 1 cup quinoa
- 2 cups broth (chicken or vegetable)
- ½ cooking onion finely chopped
- ¼ cup chopped parsley
- 1 T freshly squeezed lemon juice
- Toss diced sweet dumpling squash (should be about 2 cups) with 1 T of the olive oil, dried thyme, salt and pepper making sure the squash is evenly coated with all the ingredients.
- Spread the squash mixture out in a single layer on a baking sheet and place on the middle rack of the pre-heated oven and roast until soft (about 25 – 20 minutes)
- Bring 2 cups of broth to boil over high heat.
- Add the Quinoa and turn the heat down to medium low and let the quinoa simmer, covered for about 20 minutes or until all the broth has been absorbed and the quinoa is light and fluffy. Remove from heat.
- Heat the remaining ½ T in a small skillet set over medium heat. Add the cooking onion and dried thyme to the heated oil and sauté until the onion is soft and golden in colour.
- Combine the roasted squash, cooked quinoa, onion/thyme mixture, chopped parsley and lemon juice in a medium sized serving bowl and toss until all the ingredients are evenly mixed together. Correct the seasonings and serve!