Lemony Quiona with Butternut Squash and Pine Nuts

Next week is finals so Ben and I are trying to put together some meals that stay good and are quick to heat up. We decided to pull out an old favorite to save the day. I also happened to harvest my own chives in the past few days so we had some fresh chives on hand! I am amazed at how nice it is to have herbs growing and be able to pick them at whim. 

1 medium Butternut squash
Juice from one lemon (about 4 Tbs)
1/2 C Regular quinoa 
1/2 C Red quinoa (you could also do one full cup regular quinoa, I just like the color of the red)
1/4 C Yellow onion, chopped
5 Cloves garlic, minced
1 tsp Thyme
2 1/2 C Vegetable broth
1 Tbs Lemon zest
2 tsp Pepper, more to taste
2 tsp Salt, more to taste
1/2 C Pine nuts
2 Tbs Fresh chives, minced

Preheat oven to 400 degrees. Cut the squash in half and scrape out the seeds and strings. Peel and cut into 1-inch cubes and toss with the 2 Tbs of lemon juice. Place the cubes on a non-stick baking sheet and sprinkle with salt and pepper. Bake for 15 minutes, stirring halfway through.

Place the quinoa in a fine-mesh strainer. Rinse it well and then drain it. Heat a large, non-stick pot. Add onions, garlic, and 1/4 C water. Cook on high, stirring, until onions soften slightly. Add the quinoa and toast it until it dries out and smells toasty. Add the baked squash, thyme, and vegetable broth. Reduce the heat to low and cover. Cook, stirring once or twice, until all broth is absorbed (about 20 minutes). Add the remaining lemon juice and season to taste with salt and pepper.

In a separate pan, toast the pine nuts on medium high until they are brown. Stir in the lemon zest and the chives. Serve with toasted nuts and chive mixture sprinkled on top.

Recipe thanks to:
Fat Free Vegan Kitchen

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