Power Up: Quinoa

A superfood indeed!

Power Up: Quinoa

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Quinoa with Roasted Squash

– Ingredients-
2-pound butternut squash (about 3 cups), cut into 1½-inch cubes
4 tbsp olive oil
2 tsp fresh thyme, chopped
1 ½ cups quinoa
3 cups chicken broth, unsalted
1 cup water
1/3 cup pumpkin seeds
¼ cup dried cranberries
1 tbsp lemon juice
¼ cup fresh flat leaf/Italian parsley, chopped
to taste salt and pepper
Toppings (optional)
1 cup cooked chicken breast, chopped
1 small avocado, sliced
¼ cup feta, crumbled
– Directions –
  1. Preheat oven to 400º. Cut the squash into cubes and chop up the thyme. Place the squash onto a baking sheet and toss with the thyme, three tablespoons olive oil, and salt and pepper to taste. Roast in the oven for 30 minutes or until the squash shows no resistance when poked with a fork.
  2. Toast the pumpkin seeds in a dry frying pan over medium-high heat for a few minutes or until they turn colour and start to smell toasted.
  3. Chop up the parsley.
  4. Bring the broth and water to a boil in a pot. Add the rinsed quinoa and simmer, uncovered, until small, white spirals are visible in each grain, about nine minutes.
    TIP: although some packaged quinoa has already been rinsed, many still advise rinsing it in a fine-holed strainer before cooking.
  5. After it’s cooked, drain the quinoa in a strainer with small holes and place in a large mixing bowl.
  6. Add the roasted squash and mix with the remaining olive oil (1 tbsp), lemon juice, parsley, dried cranberries and pumpkin seeds.
  7. Serve hot or cold; as a main or side dish. For a heartier version, strew over toppings of your choice — we used chopped chicken breast, sliced avocado and crumbled feta.
– Nutritional Analysis –

(per serving with toppings): 440 calories, 24 g fat, 41 g carbohydrates, 18 g protein, 7 g fibre, 117 mg sodium, 24 mg cholesterol, 8% calcium, 23% iron, 17% potassium

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