Quinoa Pilaf with Cinnamon Squash

Quinoa, the Peruvian super food, makes a delicious pilaf. Roasted squash with cinnamon adds a comforting feel to this side.

Serves: 6Hands-on: 20 minutesTotal: 30 minutesDifficulty: Medium

Serves: 6


  • 1 medium butternut squash (2 lbs.), peeled and cubed in 1" pieces
  • 2 tsp. ground cinnamon
  • 2 Tbsp. olive oil, divided
  • 1 tsp. salt, divided
  • 1 small onion, peeled and minced
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 bay leaf
  • ¼ cup chopped fresh parsley


  • Preheat oven to 400ºF.
  • Toss squash with the cinnamon, 1 tablespoon oil, and ½ teaspoon salt. Spread on a large rimmed baking sheet and bake 20 minutes or until soft.
  • While squash bakes, heat the remaining tablespoon oil in a medium saucepan set over medium heat. Add the onion and sauté until soft, about 5 minutes; add the quinoa. Sauté the quinoa for 5 minutes, stirring frequently
  • Add the remaining ½ teaspoon salt, broth, and bay leaf. Bring to a simmer and reduce heat to low. Cover and cook for 15 minutes. Turn off the heat and let the pilaf sit for 5 minutes. Toss the quinoa with the squash and transfer to a serving bowl. Top with parsley and serve hot.