Butternut Squash Quinoa Salad
I’m excited to share a recipe for Butternut Squash Quinoa Salad, a dish that is not only packed with flavor but also loaded with nutrients, perfect for both your taste buds and your health.
Ingredients
- 1 small butternut squash chopped in bite sized cubes
- 1 cup uncooked quinoa
- 1 large bell pepper
- 2 tomatoes
- ⅓ cup pumpkin seeds
- 1 bunch parsley chopped
- 20 g vegan feta
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash and bell pepper slices with olive oil and salt. Spread it out on a baking sheet and roast for 25-30 minutes, until the squash is tender and golden, stirring halfway through to ensure even cooking.
- While the squash is roasting, rinse your quinoa under cold water. In a saucepan, bring 1 ¾ cups of water (or vegetable broth for extra flavor) to a boil. Add the quinoa, reduce the heat, and simmer for about 15 minutes, or until all the water is absorbed. Fluff it with a fork and set aside to cool.
- In a large bowl, combine the cooked quinoa, roasted butternut squash, bell pepper, sliced tomatoes, pumpkin seeds and parsley. Crumble to vegan feta cheese on top. Drizzle the olive oil and balsamic vinegar over the top and gently toss everything together to coat the salad in that delicious flavor.
- You can serve this salad warm or cold—it’s delicious either way! It makes for a great side dish, a satisfying main, or a fantastic meal prep option for the week.