One Pot Quinoa With Butternut Squash And Chickpeas

Servings: 2-4.

INGREDIENTS

1 tablespoon extra virgin olive oil
1 sprig fresh rosemary (or 2 tsp dried rosemary)
2-3 cloves garlic, minced
1 small butternut squash, peeled and finely chopped; about 3 cups or 380g
1cup (185g) dry quinoa
2 cups (470ml) vegetable broth (store-bought or homemade)
440g garbanzo beans, drained and rinsed
Salt & pepper, to taste
Tahini dressing and/or greens, for serving (optional)

A Cozy Quinoa Recipe That Is Budget-Friendly And Easy To Make

This is the ultimate convenient and fuss-free recipe. A dish like this is super convenient for meal-prep for the whole week. It is great for those days when you are short on time but still want something veggie-packed and nutritious.

Sometimes the ingredients in ‘one-pot’ recipes can end up combining into one general flavour. That’s not the case for this dish! The squash is creamy and just the right amount of sweet, while the beans and quinoa are savory and hearty, and the rosemary and garlic-infused olive oil finishes everything off with an explosion of flavour.

Recipe by Caitlin Shoemaker

METHOD

Prep: Warm the oil in a large, nonstick pot over medium-high heat. Once warm, add the rosemary sprig and minced garlic; saute for around 60 seconds, until the garlic is fragrant. Add the butternut squash to the pot and saute for an additional 2-3 minutes, stirring occasionally.
Cook: Add the quinoa and vegetable broth to the pan and stir well. Then, sprinkle the chickpeas on top of the quinoa mixture. Increase the heat to high until everything comes to a boil; then, reduce the heat to medium-low, cover, and cook for 20-23 minutes.
Serve: Turn off the heat and let sit for 5 minutes before opening the pot and fluffing with a fork. Serve and top with some tahini dressing if desired.

Storage: Leftovers will keep in the fridge for up to 5 days, or can be frozen and defrosted as needed for up to 2 months.