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You are here: Home / barley / Butternut Squash & Chickpeas served on Mixed Grains

Butternut Squash & Chickpeas served on Mixed Grains

November 5, 2010 By Laura 6 Comments

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This is a great dish to serve in the middle of holiday excess–which I realize we aren’t there yet, but it’s coming. I just bought several holiday cookie magazines, and am excitedly planning what will be gracing my cookie tins this year. But I digress–I was telling you how tasty, easy, nutritious and especially fiber and protein happy this dish is.


For me, personally, the genius of this meal lies in the multi grain pilaf (if that’s the right word) that I served the dish on. Do you have any super foods that you do not like? And does it frustrate you because every time you open another food or health magazine, there is an article singing the praises of that food? Broccoli, blueberries, walnuts and quinoa are all examples–the first 2 of which I love and the second 2 I do not no matter how much I try. Quinoa is especially frustrating to me, because it seems like it ought to be the perfect grain to sub in for rice, serve in cold salads, etc. But no matter how much I rinse it, on its own it tastes bitter to me. But then I had this revelation–what if I mixed quinoa into other grains, diluting its bitter flavor? After all, it works with walnuts in granola. Eureka!


A note about the recipe: I used red quinoa because it is what I had around, but use any quinoa you have.



Butternut Squash & Chickpeas served on Mixed Grains
 
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Author: TheSpicedLife
Recipe type: Entree
Ingredients
  • Butternut squash-chickpea mixture:
  • 2 small butternut squash, peeled and chopped1 red medium-large onion, chopped
  • 1 head of garlic, minced
  • 1 sweet bell pepper, chopped
  • 1-3 T good quality extra virgin olive oil
  • 1 t ground cumin
  • pinch of allspice
  • salt to taste
  • 2 15-oz cans of chickpeas, drained and rinsed
  • 1 medium red onion, thinly sliced and soaked in cold water (drain before cooking)
  • Garnishes:
  • Greek yogurt
  • lemon wedges and lemon juice
  • chopped cilantro (I was out)
  • Mixed Grains:
  • 1 cup red quinoa, cooked to package's directions (if it is a little soggy, drain it)
  • 1 cup pearl barley, simmered until tender and drained
  • 1 cup Israeli couscous (or any other pasta grain of your choice), cooked to package's directions
Instructions
  1. Begin by prepping all of the vegetables and then cooking the grains that take the longest to cook (i.e., the barley). Basically you want to be multi-tasking with this dish, starting grains cooking while your veggies are cooking, etc. Read through the directions before beginning.
  2. While the barley cooks, heat the olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion to it with a pinch of salt, and cook for 5-8 minutes, until translucent. Add the garlic and cook another 2-3 minutes. Add the cumin and allspice. You chould be starting the other grains around now. Add the butternut squash and sweet bell peppers and toss. Add a pinch of salt and the drained chickpeas. Reduce the heat to medium and let cook, stirring occasionally, until the butternut squash is tender. Add the drained sliced onion and toss to your desired doneness (many people, myself included, have trouble with raw onions, so I like to take that edge off of them).
  3. While you are working on the above dish, you will want to also be working on the quinoa and Israeli couscous. When all 3 grains are cooked and drained of excess water, toss them together in a large bowl. Serve this meal family style, with the butternut squash-chickpea mixture poured over the grains. Sprinkle with a tablespoon or 2 of fresh lemon juice and serve additional wedges on the side for people who like things extra lemony, like me. Garnish with Greek yogurt and chopped cilantro.
3.2.2708

 

Filed Under: barley, butternut squash, chickpeas, quinoa, vegetarian, whole grains Tagged With: butternut squash, chickpeas, couscous, garbanzos, Israeli couscous, pearl barley, quinoa, red quinoa, vegan, vegetarian, winter squash

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Comments

  1. Jennifurla says

    November 5, 2010 at 4:46 pm

    This meal looks like such a treat

    Reply
  2. Joanne says

    November 6, 2010 at 5:02 am

    I looovee quinoa, although I like other grains better and this salad looks absolutely perfect for holiday season! Or for any day really. I am all-day-every-day butternut squash eating kinda girl.

    Reply
  3. Natasha @ Saved by the Egg Timer says

    November 8, 2010 at 12:26 pm

    I am always looking for new ways to use my quinoa, thanks!

    Reply
  4. Fun and Fearless in Beantown says

    November 9, 2010 at 8:59 am

    I've made a similar dish with quinoa using bacon, black beans and butternut squash. It was SO hearty and so delicious!

    Reply
  5. LookyTasty says

    November 9, 2010 at 11:17 pm

    This dish looks delicious! Big fan of quinoa!

    Reply
  6. Chef Basket says

    November 22, 2010 at 12:16 pm

    Thanks for this butternut squash and chickpeas served on mixed grains recipe. The picture alone is quite mouth-watering!

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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