Quinoa Pilaf

(30 minutes at 350F)


  • 1 butternut squash, peeled, ¾ “ cubes
  • Olive oil to coat squash, salt and pepper to season squash
  • 1 cup white quinoa
  • 3/4 cup fresh, or frozen, or dried cranberries
  • Zest and juice of ½ lemon
  • ¼ cup roasted sunflower seeds or pumpkin seeds
  • ¼ cup shelled pistachio nuts
  • 1 tbsp butter
  • 1 tbsp chopped parsley


  1. Preheat the oven to 350F.
  2. Toss the squash with the olive oil, salt and pepper.
  3. Spread on a baking sheets and roast for 20 – 25 min. turning occasionally until tender and golden.
  4. Remove from oven and cool.
  5. This can be done ahead of time and held until final mixing stage.
  6. Bring a large pot of water to boil, add quinoa, and cook for 12 minutes.
  7. Drain and transfer to a mixing bowl.
  8. Toss quinoa with remaining ingredients and serve warm.

Thanks to Pam Alloway for the recipe!

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