Looking for a delicious and nutritious dish that will tantalize your taste buds and leave you feeling satisfied? Look no further than this vibrant Quinoa with Kabocha Squash and Chickpeas! Packed with wholesome ingredients, this vegan recipe is not only easy to prepare but also bursting with flavor. Imagine tender roasted kabocha squash paired with protein-rich chickpeas, all nestled atop fluffy quinoa. Whether you're a seasoned chef or a kitchen novice, this dish will impress your family and friends, making it a must-try for your next meal. Dive into our recipe and discover how to create this delightful dish that’s sure to become a staple in your home!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 kabocha squash, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the kabocha squash by washing thoroughly, then carefully cutting in half. Remove the seeds and stringy pulp using a spoon. Peel the skin using a sharp vegetable peeler or knife, then cut the squash into 1-inch uniform cubes.
- Rinse the quinoa in a fine-mesh strainer under cold water for 1-2 minutes to remove any bitter coating. Drain completely.
- In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa is cooking, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Drain and rinse the chickpeas, then pat them dry with a clean kitchen towel to ensure crispiness.
- In a large mixing bowl, toss the kabocha squash cubes and chickpeas with olive oil, cumin, salt, and pepper until evenly coated.
- Spread the squash and chickpeas in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until squash is tender and chickpeas are slightly crispy.
- Once quinoa is cooked, fluff with a fork and let rest, covered, for 5 minutes.
- Combine the roasted kabocha squash and chickpeas with the cooked quinoa, gently mixing to distribute ingredients evenly.
- Transfer to a serving dish and garnish with freshly chopped parsley. Serve warm and enjoy.
Tips
- Choose the Right Kabocha: When selecting your kabocha squash, look for one that feels heavy for its size and has a firm, unblemished skin. This ensures you get the sweetest and most flavorful squash.
- Rinse Your Quinoa: Don’t skip the rinsing step! This helps remove the natural coating called saponin, which can give quinoa a bitter taste. Rinse thoroughly under cold water for the best results.
- Perfectly Roasted Chickpeas: For extra crispy chickpeas, make sure they are completely dry before tossing them with olive oil and spices. You can also roast them for a few extra minutes if you prefer them crunchier.
- Customize Your Spices: Feel free to get creative with the spices! Adding a pinch of paprika or a sprinkle of chili powder can give your dish a unique twist that suits your taste.
- Garnish for Flavor: Don’t forget the fresh parsley! It adds a pop of color and a fresh flavor that elevates the dish. You can also try adding a squeeze of lemon juice for a zesty finish.
- Meal Prep Friendly: This recipe is perfect for meal prep! You can store leftovers in the fridge for up to four days, making it a convenient option for busy weekdays.
Nutrition Facts
Calories: 192kcal
Carbohydrates: 24g
Protein: 6g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
