Quinoa Salad with Roasted Butternut Squash

Article written and reviewed by Tara Kemp
Published January 4, 2018

[thrive_headline_focus title="Quinoa Salad with Roasted Butternut Squash" orientation="left"]

AuthorTara Kemp

This quinoa salad is simple yet satisfying. It's a perfect dish to make in advance and serve chilled later! You and your friends will love it. (Photo by Nina Gelbke of Naturally Nina)

Quinoa-Roasted-Squash-900x900

Yields4 ServingsCategory,
Prep Time15 minsCook Time1 hr

[one_half_first]

 1 large butternut squash, diced (2-3 cups)
 1 cup quinoa, dry
 1.50 cups chickpeas, cooked
 0.50 cup raisins
 0.50 cup green onion, chopped
 1 lime, juiced
 2 tbsp balsamic vinegar
 0.50 tsp cumin
 2 medjool dates, pitted
 1 clove garlic

[/one_half_first]

[one_half_last]

1

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Spread squash on baking sheet.

2

Bake squash for 60 minutes, turning halfway through.

3

While squash is roasting, cook the quinoa according to package instructions. Remove from heat.

4

Stir in chickpeas, raisins, and green onion.

5

When squash is finished, add squash to quinoa mix.

6

Blend lime juice, balsamic vinegar, cumin, dates, and garlic.

7

Pour dressing over quinoa salad.

8

Serve on top of choice of greens.

[/one_half_last]



Nutrition Facts

Serving Size 2 cups

Servings 4


Amount Per Serving
Calories 429
% Daily Value *
Total Fat 4.5g7%
Total Carbohydrate 89.5g30%
Dietary Fiber 15.8g64%
Protein 14.2g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

By Kylie Buckner, RN, MSN
By Kylie Buckner, RN, MSN
curry bowl with various vegetables
By Kylie Buckner, RN, MSN
southwest style grain bowl
By Kylie Buckner, RN, MSN
Mangoman-carbowlhydrate
By Kylie Buckner, RN, MSN
Beets and greens salad
By Kylie Buckner, RN, MSN
colorful squash medley bowl
By Kylie Buckner, RN, MSN

Ingredients

 1 large butternut squash, diced (2-3 cups)
 1 cup quinoa, dry
 1.50 cups chickpeas, cooked
 0.50 cup raisins
 0.50 cup green onion, chopped
 1 lime, juiced
 2 tbsp balsamic vinegar
 0.50 tsp cumin
 2 medjool dates, pitted
 1 clove garlic

Directions

1

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Spread squash on baking sheet.

2

Bake squash for 60 minutes, turning halfway through.

3

While squash is roasting, cook the quinoa according to package instructions. Remove from heat.

4

Stir in chickpeas, raisins, and green onion.

5

When squash is finished, add squash to quinoa mix.

6

Blend lime juice, balsamic vinegar, cumin, dates, and garlic.

7

Pour dressing over quinoa salad.

8

Serve on top of choice of greens.

Quinoa Salad with Roasted Butternut Squash

About the author 

Tara Kemp

Tara Kemp is the Director of Nutrition Education at Mastering Diabetes. She has been active in the field of health and nutrition for many years, including working with Forks Over Knives, Engine 2, and Dr. Neal Barnard and the Physicians Committee for Responsible Medicine. Tara has a bachelor's degree in Education from Bucknell University, a Certificate in Plant-Based Nutrition from eCornell, and is a Certified Food For Life Instructor through the Physicians Committee.