Quinoa with Butternut Squash, Fennel and Radicchio
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Butternut squash, fennel, and radicchio brighten up a hearty batch of quinoa.
  • ¾ cup (80 g) quinoa
  • 1 medium butternut squash, diced into 1-inch pieces
  • 1 fennel bulb, diced into 1-inch pieces
  • ½ head of radicchio, thinly sliced
  • ½ cup (80 g) chickpeas
  • ½ lemon, juiced
  • 6 tbsp extra virgin olive oil
  • 1 tsp fresh thyme
  • Salt and pepper to taste
  1. Preheat oven to 400°F.
  2. 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.
  3. Meanwhile, bring 1½ 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.
  4. 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.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/colorful-quinoa-with-butternut-squash-fennel-and-radicchio/