Thanksgiving is one week from today! We’re kicking off our Seven Days of Sides with Katie’s Curried Quinoa With Chickpeas and Squash. This protein-packed dish is hearty enough to double as a main for vegetarian guests, but everyone at your feast will love this pumpkin seed-topped dish.
Curried Quinoa With Chickpeas and Butternut Squash
Yield: 8 servings
1 small butternut squash, peeled, seeded and cut into cubes
1 tablespoon olive oil, divided
1 tablespoon honey
1 can chickpeas, rinsed and drained
1/2 teaspoon cumin
1 cup quinoa
2 cups water
1 teaspoon curry powder
1 teaspoon mustard powder
1/4 cup pumpkin seeds
Salt and pepper to taste
Preheat the oven to 400 degrees. Mix the squash with half the olive oil, 1 tablespoon of honey, and season with salt and pepper. Toss to combine and spread onto a foil covered baking sheet. Bake for about 15 minutes, turn and bake for an additional 15 minutes until tender. Set aside.
Combine chickpeas with remaining olive oil, ½ teaspoon cumin, salt and pepper. Toss to combine and spread onto a foil covered baking sheet. Bake for about 10 minutes or until slightly crunchy and heated. Set aside.
White squash and beans are cooling combine quinoa, water, curry powder and mustard powder in a medium saucepan. Bring to a boil then reduce to a simmer, cover and cook until the liquid is absorbed, about 12-15 minutes.
Combine cooked quinoa with squash, chickpeas and pumpkin seeds. Season with salt and pepper and serve.
Nutrition Information Per Serving:
Total Fat: 5.7 grams
Saturated Fat: .8 grams
Protein: 6 grams
Carbohydrate: 24 grams
Sodium: 123 milligrams
Fiber: 4 grams