Butternut squash quinoa salad
Well, it’s officially autumn and with this cooler weather, I have a challenging time getting excited to eat cold salads filled with leafy greens. So in the interest of not dropping off the deep end when it comes to my consumption of vegetables I ended up in the kitchen doing my best to figure out how to incorporate some cool weather salads.
This quinoa salad is loaded not only with vegetables but also with some protein. Quinoa is a great way to not only increase your fibre intake but also to make sure you are getting in a healthy non-animal source of protein.
Quinoa is great but let's be honest it can be super bland and boring at the same time. To combat that I cook my quinoa in a broth, this adds an extra flavour profile and bumps that quinoa up a notch.
I use this broth trick anytime I am making grains, I find it just makes the whole dish much more appetizing, plus if you are using some homemade bone broth you increase the mineral profile and give yourself an extra hit of healthy healing collagen.
Ingredients
1 cup quinoa
1 cup vegetable broth
2 cups butternut squash, frozen
1/2 cup red onion, diced
1 lemon, juiced
2 tbsp maple
1 tsp cinnamon
3 tbsp olive oil
1 tsp pepper, freshly cracked
1 red pepper, seeded and diced
1/4 cup fresh parsley, chopped
1/4 cup fresh sage, chopped
Salt to taste
Preheat oven to 375F. Line a baking sheet with parchment paper. Line parchment paper with diced butternut squash and red onion.
While the oven is preheating mix together 1/2 of the lemon juice, cinnamon, 1 tbsp of maple and black pepper. Pour lemon maple mixture over top of squash and onion and give it a little stir to make sure everything has a bit of the sauce over top. Place in oven for 10-15 minutes, stirring once halfway through.
While squash is cooking, place quinoa in a fine mesh colander and rinse thoroughly. Once rinsed place in a pot with vegetable broth and bring to a boil. Once it boils lower the temperature to a simmer and cooks until all the broth has been absorbed. Be sure to stir every once in a while so the quinoa doesn't stick to the bottom of the pot.
While quinoa is cooking dice up pepper, parsley and sage, set aside.
Remove squash and quinoa from the heat and allow them to cool. I find it best to transfer the quinoa into a large bowl or a baking sheet so it cools faster or places it in front of an open window,
While everything is cooling make the dressing, mix together leftover lemon juice, 1 tbsp of maple and olive oil together, whisk together.
In a large bowl slowly and carefully fold together quinoa and squash. Add in red pepper, sage and parsley and dress with maple dressing. Give everything one last mix together to blend flavours. Serve immediately or store it in an air-tight container for your lunches all week long.
*delicious both hot and cold
