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Gluten Free Thanksgiving Recipe: Healthy Bites’ Curried Quinoa With Roasted Butternut Squash And Chickpeas

This curried quinoa is a creative alternative to traditional mashed potatoes or stuffing. Photo courtsey: A.Calbeck for GPTMC

Katie Cuvato Boyle is not only a chef, she’s also a registered dietitian. The menu she’s developed at her Graduate Hospital market and restaurant, Healthy Bites To-Go, reflects a truly seasonal and healthy approach to cooking.

Below, chef Boyle shares one of her favorite gluten-free Thanksgiving side dishes, her Curried Quinoa with Butternut Squash and Roasted Chickpeas. If your not familiar, quinoa is an ancient seed, initially cultivated in South America, and is cooked like rice or in boiling water.

Quinoa is prized for being high in protein, quick-cooking and gluten-free. Here, it gets an added kick of spice from curry and mustard powder. We think it would be a welcomed addition to any Thanksgiving table.

Curried Quinoa With Roasted Butternut Squash and Chickpeas
Philly Homegrown Note: When making this recipe ourselves, we used Urban Apiaries Honey, available at Milk and Honey Market, the Fair Food Farmstand and Green Aisle Grocery.

1 small butternut squash, peeled, seeded and cut into cubes
1 tablespoon olive oil, divided
1 tablespoon honey
1 can chickpeas, rinsed and drained
½ tsp cumin
1 cup quinoa
2 cups water
1 teaspoon curry powder
1 teaspoon mustard powder
¼ cup pumpkin seeds
2 tablespoons chopped parsley (optional)
Salt and pepper to taste

Preheat the oven to 400 degrees.

Mix the squash with half the olive oil, 1 tablespoon of honey, and season with salt and pepper. Toss to combine and spread onto a foil covered baking sheet. Bake for about 15 minutes, turn and bake for an additional 15 minutes until tender. Set aside.

Combine chickpeas with remaining olive oil, ½ teaspoon cumin, salt and pepper. Toss to combine and spread onto a foil covered baking sheet. Bake for about 10 minutes or until slightly crunchy and heated. Set aside.

White squash and beans are cooling combine quinoa, water, curry powder and mustard powder in a medium saucepan. Bring to a boil then reduce to a simmer, cover and cook until the liquid is absorbed, about 12-15 minutes.

Combine cooked quinoa with squash, chickpeas, pumpkin seeds and parsley (if using). Season with salt and pepper and serve.

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