2 ratings

Red Quinoa with Butternut Squash

Red quinoa or tricolor, it's up to you
Red quinoa with butternut squash
belchonock/ iStock / Getty Images Plus

Frozen squash can be used to make this simple side dish for the best weeknight dinner. 

This recipe by JeanMarie Brownson appeared in the Chicago Tribune.


  • 1 1/2 Cup red or tricolor quinoa, rinsed
  • 1 can (14 ounces) diced tomatoes, undrained
  • 1 Cup chicken broth or water
  • Salt
  • 1 pouch (12 ounces) frozen diced butternut squash
  • 1 Tablespoon olive oil
  • Freshly ground black pepper
  • Thinly sliced green onions or fresh chives


Put quinoa, tomatoes with their juice, broth and ½ teaspoon salt into a medium saucepan.

Heat to a simmer.

Reduce heat to low, cover tightly.

Cook over lowest heat until tender, about 15 minutes.

Let stand covered for 5 minutes.

Fluff with a fork.

Meanwhile, put frozen squash into a microwave-safe bowl.

Cover with plastic wrap vented at one corner.

Microwave on high (100 percent power), stirring once or twice, for 4 minutes.

Let stand while the quinoa finishes.

Stir squash and olive oil into quinoa.

Add salt and pepper to taste.

Garnish with onions.

Serve hot.