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Quinoa Salad with Roasted Butternut Squash
By Tara Kemp
AuthorTara KempThis 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)
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Spread squash on baking sheet.
Bake squash for 60 minutes, turning halfway through.
While squash is roasting, cook the quinoa according to package instructions. Remove from heat.
Stir in chickpeas, raisins, and green onion.
When squash is finished, add squash to quinoa mix.
Blend lime juice, balsamic vinegar, cumin, dates, and garlic.
Pour dressing over quinoa salad.
Serve on top of choice of greens.
Serving Size 2 cups
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Spread squash on baking sheet.
Bake squash for 60 minutes, turning halfway through.
While squash is roasting, cook the quinoa according to package instructions. Remove from heat.
Stir in chickpeas, raisins, and green onion.
When squash is finished, add squash to quinoa mix.
Blend lime juice, balsamic vinegar, cumin, dates, and garlic.
Pour dressing over quinoa salad.
Serve on top of choice of greens.
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.
