Quinoa and Roasted Butternut Squash Salad
This gluten-free alternative to pasta salad is a great accompaniment to a piece of grilled steak or eaten as a meat-free lunch on it's own. It's easy to put together and still tastes great the day after it's prepped. This recipe makes 4-6 servings.
PREP TIME
10 minutes
COOK TIME
45 minutes
Ingredients
One butternut squash, peeled, seeded, and cut into 3/4-inch chunks
1 large onion, chopped
5 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, roughly chopped
1/4 cup shelled pistachios
1 1/2 cups quinoa
4 cups vegetable stock
1 tablespoon white wine vinegar
3 ounces baby spinach leaves
Kosher salt and freshly ground black pepper, to taste
1 large onion, chopped
5 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, roughly chopped
1/4 cup shelled pistachios
1 1/2 cups quinoa
4 cups vegetable stock
1 tablespoon white wine vinegar
3 ounces baby spinach leaves
Kosher salt and freshly ground black pepper, to taste
Directions
Position an oven rack in the center of the oven and preheat to 400 F. Line a rimmed baking sheet with foil and set aside.
Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Fold to cover the squash pieces with oil and the seasonings.. Transfer to your baking sheet and spread squash out into a single layer. Roast for 30 minutes, or until the squash is fork-tender. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
While the squash is roasting, rinse the quinoa in cold water in a fine-mesh strainer. Set aside.
Heat a large skillet to medium-high and add 1 tablespoon of the oil. Add onions and cook for 5 minutes or until the onions become fragrant and translucent. Add stock and stir in the quinoa. Simmer for 10 minutes. Drain the quinoa and transfer to a mixing bowl. Add squash, spinach, pistachios, vinegar and remaining oil and toss to combine. Season with salt and pepper to taste and serve warm or at room temperature.
Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Fold to cover the squash pieces with oil and the seasonings.. Transfer to your baking sheet and spread squash out into a single layer. Roast for 30 minutes, or until the squash is fork-tender. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
While the squash is roasting, rinse the quinoa in cold water in a fine-mesh strainer. Set aside.
Heat a large skillet to medium-high and add 1 tablespoon of the oil. Add onions and cook for 5 minutes or until the onions become fragrant and translucent. Add stock and stir in the quinoa. Simmer for 10 minutes. Drain the quinoa and transfer to a mixing bowl. Add squash, spinach, pistachios, vinegar and remaining oil and toss to combine. Season with salt and pepper to taste and serve warm or at room temperature.
Looking for inspiration? Try these recipes:
Healthy Edamame Salad
Stuffed Bell Peppers
Bacon Onion Jam
