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Curried Quinoa With Butternut Squash And Chickpeas

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How to Make Curried Quinoa With Butternut Squash And Chickpeas

Curry powder, chickpeas, and squash are a classic combination in Indian cuisine. In this recipe, to liven up the curry flavor and add some welcome texture to the mix, I’ve also added fresh ginger, red wine vinegar, lime zest, and cilantro, along with nutty quinoa and crunchy pumpkin seeds. This dish is best made in the fall when mounds of butternut squash are available at the farmers’ market but if you crave this spicy salad during the warmer months, feel free to use frozen (and thawed) squash instead.


15 min prep time


30 min cook time


10servings


1/2 cup

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Step-By-Step Instructions:

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, mix the squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss to evenly coat. Spread squash onto the prepared baking sheet. Bake for about 15 minutes, stir, then bake for an additional 15 minutes, or until tender. Remove baking sheet from the oven and set aside.
  3. While squash is in the oven, combine the quinoa, water, curry powder, cumin, ginger, and mustard powder in a medium saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the liquid is absorbed, about 12–15 minutes. Do not stir once covered.
  4. In a large bowl, combine cooked quinoa, roasted squash, the remaining 1 tablespoon olive oil, chickpeas, red wine vinegar, lime zest, pumpkin seeds, and cilantro. Season with the remaining salt and pepper. Serve warm or at room temperature.
Indian
Dinner
Sides
Vegetarian
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Nutrition facts

10 Servings



  • Serving Size

    1/2 cup


  • Amount per serving



    Calories





    160

  • % Daily value*

  • Total Fat
    6g

    8%

    • Saturated Fat
      0.8g

      4%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    160mg

    7%

  • Total Carbohydrate
    22g

    8%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      3g

  • Protein
    6g

  • Potassium
    285mg
    6%

Ingredients

small butternut squash (peeled, seeded, and cubed (2–3 cups))
1

Extra Virgin Olive Oil (divided)
2 tbsp

fine sea salt (divided)
1/2 tsp

freshly ground black pepper (divided)
1/4 tsp

uncooked quinoa
1 cup

water
2 1/4 cup

curry powder
1 1/2

ground cumin
1 1/2

fresh ginger (grated)
2

mustard powder
1 tsp

chickpeas (garbanzo beans) (rinsed and drained)
1

red wine vinegar
2 tbsp

lime zest (freshly grated)
1 tsp

pumpkin seeds
1/4 cup

fresh cilantro (chopped)
1/4 cup

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