Roasted Butternut Squash Quinoa Salad
Ingredients
The squash
-
1
small
butternut squash
-
1-2
teaspoons
olive oil
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
The quinoa salad
-
1
tablespoon
olive oil
-
1
cup
leeks, roughly chopped
-
3
cloves
garlic, minced
-
1
tablespoon
chopped fresh thyme
-
1
cup
dry quinoa, rinsed thoroughly
-
2½
cups
vegetable broth
-
15
ounce can
chickpeas, drained and rinsed
-
1
cup
feta crumbles
-
½
cup
dried cranberries
-
1
lemon
sliced into wedges
The vinaigrette
-
3
tablespoons
red wine vinegar
-
2
tablespoons
extra virgin olive oil
-
2
teaspoons
honey
-
a pinch
salt
Instructions
- Preheat the oven to 425°F.
- Peel and dice the butternut squash into ½ inch cubes and toss with olive oil, salt, and pepper on a baking sheet.
- Roast the squash for 30-35 minutes, stirring halfway through, until tender and golden.
- In a medium pot, heat olive oil and sauté chopped leeks until vivid green.
- Add minced garlic and chopped thyme, sautéing until aromatic.
- Toast the rinsed quinoa in the pot for 1-2 minutes.
- Add vegetable broth and chickpeas, bring to a simmer, then reduce heat and cover until liquid is absorbed (about 15 minutes).
- Whisk together the vinaigrette ingredients in a small bowl.
- Combine cooked quinoa with feta, cranberries, and roasted squash, then add the vinaigrette and toss to combine.
- Serve with lemon wedges.
Nutrition Facts (estimated)
Servings
6 servings
Calories
425
Total fat
16g
Total carbohydrates
61g
Total protein
13g
Sodium
396mg
Cholesterol
22mg
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