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Dietitian Debbie Dishes

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Southwest Quinoa Salad with Roasted Butternut Squash

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Southwest Quinoa Salad w/Roasted Butternut Squash | Dietitian Debbie Dishes

Before I head out for this big annual food and nutrition conference for dietitians in Atlanta today, I wanted to share this super easy and delicious quinoa salad recipe with you all! I love the interesting dichotomy of summer and fall veggies at the farmer’s market the last couple of weeks. Hence the combo of super sweet cherry tomatoes and roasted butternut squash in this recipe!

Southwest Quinoa Salad w/Roasted Butternut Squash | Dietitian Debbie Dishes

To get started on this dish, you have to tackle that butternut squash first. Let’s just say, I count it as a bit of an arm workout… Ever wonder how to get uniform cubes from such a curvy vegetable? Check out this helpful post from The Kitchn for step by step instructions and photos for dealing with a butternut squash. Once it’s all cut up, things get super easy! I roasted the squash pieces in the oven after tossing in some olive oil and salt (as usual). While this are roasting, you can cook the quinoa and chop up the rest of your veggies. 

I made this salad over the weekend and packed the leftovers in my lunch for the week – so good! If you are planning on eating leftovers, I would add the avocado as a topping rather than mixing them into the salad since they will begin to brown. A little queso fresco would go really well with this salad if you don’t want to keep it vegan!

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Southwest Quinoa Salad w/Roasted Butternut Squash | Dietitian Debbie Dishes

Southwest Quinoa Salad with Roasted Butternut Squash

  • Author: Deborah Davis
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4-5 1x
  • Category: Salad
  • Cuisine: Vegan, Gluten Free
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Description

Add an interesting twist on your typical southwest quinoa salad by adding some roasted butternut squash. Queso fresco would be a delicious addition if you don’t want to keep the recipe vegan.


Ingredients

  • 1 medium butternut squash, cubed
  • 1 tablespoon olive oil
  • Dash of Salt and Pepper
  • 1 cup rinsed quinoa
  • 2 cups vegetable broth or water
  • 2 cups (~one 15 oz can) cooked black or kidney beans
  • 4 tablespoons red wine vinegar
  • Juice of 2 limes
  • Handful of chopped cilantro
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 avocados, chopped

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Toss cubed butternut squash in olive oil, salt, and pepper and spread into a single layer on a cookie sheet. Bake for 35-40 minutes or until lightly browned and soft.
  3. To make quinoa, bring quinoa and broth to a boil over medium-high heat. Lower heat to a simmer and cover partially with the lid. Let simmer for 15 minutes or until the liquid in the pan is absorbed by the quinoa.
  4. To make the salad, combine all the ingredients together in a large bowl and toss until well mixed. Serve warm or chilled with chopped avocado on top!

Nutrition

  • Serving Size: 2/3 cup
  • Calories: 295 kcal
  • Fat: 9.9 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 44 g
  • Fiber: 5 g
  • Protein: 9.2 g
  • Cholesterol: 0 mg

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Southwest Quinoa Salad w/Roasted Butternut Squash | Dietitian Debbie Dishes

 


9 Comments

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Comments

  1. Tina Muir says

    October 17, 2014 at 11:56 am

    So many of my favorite things in one place! This sounds wonderful, and what a great winter warmer meal! Thank you for sharing!

    Reply
  2. francesca says

    October 17, 2014 at 12:29 pm

    Looks fantabulous! Very doable for every day meals too 🙂

    Reply
  3. Rebecca @ Strength and Sunshine says

    October 17, 2014 at 12:42 pm

    These are my favorite types of meals!

    Reply
  4. Lisa @ Healthy Nibbles & Bits says

    October 17, 2014 at 2:55 pm

    YUM! I love making butternut squash salads! This bowl looks so beautiful. Have fun in Atlanta!

    Reply
  5. jill conyers says

    October 21, 2014 at 11:00 am

    Adding butternut squash to this recipe is brilliant! And yummy.

    Reply
  6. Kim Brewis says

    January 13, 2015 at 3:12 am

    Made this yummy dish for the first time this evening. Yummy yummy. I did sprinkle more cayenne & some Toni’s, I like spicier. Great flavors & easy to make. Also great fiber.
    Thank you.

    Reply
  7. Vanessa McKibben says

    July 4, 2018 at 4:05 am

    When my husband and I have quinoa, I add a good heap of cumin (to give it a Southwestern flavor) while boiling. Tomatoes and avocado are a must. But adding grilled sweet corn and black beans with the Mexican cheese is so yummy. It’s so good I have to watch my portion control. My hubby likes it warm but I prefer it chilled. Can’t wait to add the butternut squash to it. Sounds sublime! Thanks for the tip.

    Reply

Trackbacks

  1. 20 Delicious Ways to Eat Squash says:
    November 8, 2014 at 11:17 pm

    […] Southwest Quinoa Salad with Roasted Butternut Squash by Dietitian Debbie […]

    Reply
  2. Southwestern Quinoa with Roasted Butternut Squash ‹ Hello Healthy says:
    January 12, 2015 at 6:00 pm

    […] an interesting twist to meatless Mondays with Dietitian Debbie Dishes‘ recipe for this southwestern quinoa with roasted butternut squash. Quinoa and beans are good […]

    Reply

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About Me

I’m Debbie, the Registered Dietitian and writer behind this blog where you’ll find healthy, seasonal, vegetarian recipes! I believe that healthy eating and good nutrition shouldn’t be complicated so let me make it a little easier for you.

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