Description
Butternut squash, fennel, and radicchio brighten up a hearty batch of quinoa.
Ingredients
Scale
- 3/4 cup (80 g) quinoa
- 1 medium butternut squash, diced into 1-inch pieces
- 1 fennel bulb, diced into 1-inch pieces
- 1/2 head of radicchio, thinly sliced
- 1/2 cup (80 g) chickpeas
- 1/2 lemon, juiced
- 6 tbsp extra virgin olive oil
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss the diced butternut squash and fennel lightly with 2 tbsp olive oil, salt and pepper to taste. Spread on a baking sheet and bake for 20 minutes, or until golden and tender.
- Meanwhile, bring 1 1/2 cups (355 ml) of water to a boil in a medium saucepan. Add the quinoa, bring to a simmer, and allow to cook with the lid on for 15 minutes, or until the water is absorbed. Remove the saucepan from the heat and allow to rest for 5 minutes with the lid on.
- In a large bowl, toss the quinoa, butternut squash, fennel, radicchio, chickpeas, lemon juice, 4 tbsp extra virgin olive oil, and thyme. Salt and pepper to taste.
- Prep Time: 15 mins
- Cook Time: 20 mins