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© Lillys-Table.com Photo of Quinoa & Squash Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Quinoa & Squash Salad

from Quinoa & Squash Salad, the Week of October 13, 2013

Roasted butternut squash chunks liven up a bowl of quinoa to make an excellent lunch on the go. In addition to roasting the squash, you can rinse and roast the seeds as well. Butternut squash can be purchased already cut into chunks, but make sure it appears as fresh as possible and rinse it prior to using.

Ingredients

  • 2 cups butternut squash, chunks
  • 4 tablespoons olive oil, divided
  • ½ teaspoon salt, or more to taste
  • ¼ cup pumpkin seeds, roasted pepitas or roast the seeds from your butternut squash
  • 1 cup quinoa
  • 3½ cups water
  • ¼ cup sage, washed & dried leaves
  • ½ bunch kale, washed & dried well
  • ¼ cup orange juice
  • 1 tablespoon whole-grain mustard, or dijon mustard
  • ½ tablespoon maple syrup, or honey

Serving Size: 3 People

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Preparation Instructions

Preheat the oven to 375.

Toss the butternut squash with a tablespoon of the olive oil and a pinch of salt. Spread on to a baking sheet. Roast for 25-35 minutes until lightly golden on the edges and tender to the bite.

If roasting the seeds from the squash, rinse well, spread on a baking sheet lined with parchment or foil. Sprinkle with a pinch of salt. Roast for 8-15 minutes until toasty and slightly golden.

Rinse the quinoa in a wire mesh strainer and place in a sauce pan with the water and a pinch of salt. Bring up to a simmer and cook for about 20 minutes until the quinoa is to your desired texture and softness with the tail starting to uncurl. Strain any excess liquid.

Place the sage and 2 tablespoons of olive oil in a skillet. Place over medium heat. Continue to cook until the olive oil is sputtering slightly and the sage leaves crisp up. Remove the sage leaves, leaving the oil. Add the kale and saute until crisp & tender.

Whisk up the remaining olive oil, orange juice, mustard, maple syrup, & pinch of salt. Toss the quinoa, squash, squash/pumpkin seeds, crispy sage & kale together in the dressing.