Vegetarian

Quinoa Pilaf with Roasted Squash and Cranberries takes several minutes to prepare.

Quinoa Pilaf with Roasted Squash and Cranberries takes several minutes to cook.

Quinoa Pilaf with Roasted Squash and Cranberries makes 6 servings.

The ingredients for Quinoa Pilaf with Roasted Squash and Cranberries are:

1 small butternut squash, peeled, seeded and diced into ½-inch cubes
2 teaspoons olive oil
3 cups vegetable stock
1 ½ cups quinoa, rinsed well
1 cinnamon stick
¼ cup pine nuts, toasted
¼ cup dried cranberries
½ teaspoon coriander
1 teaspoon cumin
Salt and freshly ground pepper, to taste

Here is how you make Quinoa Pilaf with Roasted Squash and Cranberries:

Preheat the oven to 400 degrees. Toss squash with olive oil, salt and pepper and roast in the oven until tender, about 15 minutes. Set aside.Bring stock to a boil in medium saucepan. Stir in quinoa, cinnamon stick and about ½ teaspoon salt. Turn heat down and cover pan; simmer quinoa until liquid is absorbed and grain is tender and no longer crunchy, about 12 to 15 minutes. Remove from heat and allow to sit, covered, for 5 minutes. Be careful not to overcook the quinoa or it will become glutinous. Stir in roasted squash, pine nuts, cranberries, coriander and cumin. Add salt and pepper, to taste.Servings: 6Time: 45 minutesNumber of Servings: 6Recipe submitted by SparkPeople user FIGHTING2LOSE.

The nutritional information for Quinoa Pilaf with Roasted Squash and Cranberries is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 148.8

• Total Fat: 6.4 g
• Cholesterol: 0.0 mg
• Sodium: 200.7 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 1.3 g
• Protein: 3.8 g

The dietary needs meet for Quinoa Pilaf with Roasted Squash and Cranberries is Vegetarian