Red Quinoa with Roasted Butternut Squash

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  • 1 small butternut squash, peeled, halved and seeded
  • 1 tbsp + 1/4 cup (60 mL) olive oil
  • Pepper and salt
  • 4 cups (950 mL) chicken stock
  • 2 cups (475 mL) red quinoa
  • 1 cup (250 mL) fresh parsley, chopped
  • 1/4 cup (60 mL) apple cider vinegar


  1. Heat oven to 350 degrees F.
  2. Dice squash. In a bowl, combine with 1 tbsp of olive oil, salt and pepper. Spread out on parchment-lined baking sheet.
  3. Roast 18-20 minutes or until cooked. Set aside.
  4. In a medium pan, bring stock to a boil. Add quinoa, cover and reduce to a simmer. Cook 12-15 minutes until stock is absorbed. Fluff, remove to a bowl.
  5. Add roasted squash to the bowl, along with parsley, oil and vinegar. Toss to combine, and serve.

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