Recipe for Quinoa and Roasted Squash with Peppers

a large scoop of cooked quinoa, mixed with colorful squash and peppers

Appetizers and Sides Protein-Rich and Gluten-Free

The ancient grain called quinoa has a history that stretches back 3,000 years to South America, yet still elicits quizzical looks and odd pronunciations (it’s KEEN-wa). This relative of beets and spinach, high in protein and gluten-free, has a nutty, creamy consistency and makes for a great base for slow-roasted vegetables with their own smoky, rich flavors. This dish is a fine side dish for chicken or fish, or as a meat-free main course.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 10 (1/2 cup) servings
Cook Time: 30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes

Recipe Ingredients

1 cup quinoa, dry
1 3/4 cups water
1/3 cup yellow squash, chopped
1/3 cup zucchini squash, chopped
2 cups butternut squash, chopped
1/2 teaspoon kosher salt
1 tablespoon olive oil
1/2 cup red bell pepper, chopped
1/2 cup plum tomato, chopped
1/2 teaspoon paprika
1/2 cup scallions, cut into 1/4 inch bias
1/4 cup Italian parsley, chopped
2 tablespoons lemon juice
a dash of nutmeg
non-stick cooking spray

Follow the prep technique next to each ingredient. Preheat oven to 350˚F. In a medium sauce pan with a lid place water and bring to a boil. Add the quinoa and bring it back to a boil. Cover and lower heat to low. Simmer for 15-20 minutes. Fluff quinoa and set aside.
Meanwhile season the yellow and zucchini squash with salt and pepper, spray nonstick cooking spray on the vegetables and place on prepared sheet pan. Season the butternut squash with nutmeg and place on prepared sheet pan. Roast vegetables in the oven for approximately 12-15 minutes. The butternut squash may take around 20 - 25 minutes depending on the oven.
In a skillet sauté the red peppers, tomatoes and Scallions in olive oil until fragrant, add lemon juice and paprika. Combine cooked quinoa with all the vegetables, fold in the parsley and serve.