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Quinoa & Butternut Squash with Coconut Milk


A vegetarian meal everyone will love.

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Rate this recipe 4.3/5 (15 Votes)


  • 2/3 cup quinoa
  • 1 1/3 cup water
  • 2 cups diced (1/2-inch) butternut squash
  • 2 tsp olive oil
  • 1 medium onion, diced
  • 2 Tbsp minced fresh ginger
  • 1/2 large jalapeno pepper, seeds & membranes removed, minced
  • 2 large cloves garlic, minced
  • 1/2 cup lite coconut milk
  • 1 14 oz can petite diced tomatoes (with juices)
  • 1 14 oz can chickpeas, drained and rinsed
  • 2 green onions, thinly sliced
  • salt


Preparation time 10mins
Cooking time 60mins
Adapted from


Step 1

In a medium saucepan, combine quinoa and water, and place over high heat. Bring the mixture to a boil. Reduce heat to low, cover, and cook for approximately 20 minutes, or until all of the water is absorbed. Remove the quinoa from the heat, fluff with a fork and re-cover to keep warm.

In a large saucepan, bring water to a boil. Add a pinch of salt and the cubed butternut squash. Cook until the squash is just tender, about 15 minutes. Drain and rinse with cold water. Set aside.

In a large frying pan, heat olive oil oil over medium heat. Add onion and salt and cook until the onions are turning brown, 7 to 8 minutes. Add ginger and minced jalapeno and cook for an additional 2 minutes, stirring constantly. Add garlic. Cook for 1 more minute, stirring.

Add the lite coconut milk, diced tomatoes with juices, chickpeas and cooked butternut squash. Turn the mixture to medium-high and bring it to a boil. Reduce heat and simmer until the butternut squash is tender, stirring frequently, about 15 minutes.

Divide the quinoa between bowls and ladle the stew over top. Garnish with sliced green onions. Serve and enjoy.

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