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Lemony Quinoa with Butternut Squash, Almonds and Parmesan Cheese is perfect as both a side dish and vegetarian entree!


Total time

60 minutes


Sides, Lunch


  • 1 medium butternut squash ( (1 - 1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes)
  • 4 tablespoons olive oil (divided)
  • salt and freshly ground black pepper (to taste)
  • 1 cup quinoa
  • ½ cup sliced almonds
  • 1 small Onion (finely chopped)
  • 4 cloves garlic (minced)
  • ½ teaspoon dried thyme
  • 1 large lemon  ( zested and juiced)
  • ¼ cup fresh parsley
  • ½ cup freshly grated Parmesan cheese


  1. Preheat oven to 375 degrees. Toss cubed butternut squash with 2 tablespoon olive oil and salt and freshly ground black pepper, to taste. Roast for 25-30 minutes or until tender. Keep warm.
  2. Meanwhile, bring a saucepan of water to a boil. Add salt, then add quinoa. Bring back to a boil and cook for 12 to 15 minutes or until quinoa is cooked and "germ" is showing. Drain through a fine sieve. Set aside and cover to keep warm.
  3. Heat a nonstick skillet over medium-high heat. Add the almonds and lightly toast, 3-4 minutes or until lightly browned in places. Immediately transfer to a small plate so the nuts do not burn.
  4. In the same nonstick skillet, heat remaining 2 tablespoons olive oil over medium heat. Add the onion, reduce heat to low and cook, stirring often or until onions are golden and tender, approximately 8-10 minutes. Add the garlic and thyme and cook 30 seconds or until fragrant. Stir in lemon zest and juice.
  5. Return squash and quinoa to the skillet. Add parsley and Parmesan cheese and toss well. Serve immediately.
  6. View the recipe instructions at From a Chef's Kitchen

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