Healthy Thanksgiving Recipes: Curried Quinoa With Roasted Chickpeas and Butternut Squash
Curried Quinoa With Roasted Chickpeas and Butternut Squash
• 1 small butternut squash, peeled, seeded and cut into cubes
• 1 Tbsp. olive oil, divided
• 1 Tbsp. honey
• 1 can chickpeas, rinsed and drained
• ½ tsp. cumin
• 1 c. quinoa
• 2 c. water
• 1 tsp. curry powder
• 1 tsp. mustard powder
• ¼ c. pumpkin seeds
• Salt and pepper to taste
Preheat the oven to 400 degrees. Mix the squash with half the olive oil, 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 or until tender. Set aside.
Combine chickpeas with remaining olive oil, ½ teaspoon cumin, and 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.
While 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.
Per serving: 154 calories, 5.7 g. fat, .8 g. sat. fat, 6 g. protein, 24 g. carbs, 4 g. fiber, 0 mg. cholesterol, 123 mg. sodium