Southwest Quinoa Salad with Roasted Butternut Squash
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.
Servings: 4
Calories: 295kcal
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
- Preheat oven to 350 degrees Fahrenheit.
- 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.
- 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.
- 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: 2/3 cup | Calories: 295kcal | Carbohydrates: 44g | Protein: 9.2g | Fat: 9.9g | Saturated Fat: 2.2g | Fiber: 5g