Quinoa Salad with Roasted Butternut Squash
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.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Servings 4
Calories 429 kcal
- 1 large butternut squash, diced (2-3 cups)
- 1 cup quinoa, dry
- 1.5 cup chickpeas, cooked
- 0.5 cup raisins
- 0.5 cup green onion, chopped
- 1 lime, juiced
- 2 tbsp balsamic vinegar
- 0.5 tsp cumin
- 2 medjool dates, pitted
- 1 clove garlic
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: 2gCalories: 429kcalCarbohydrates: 89.5gProtein: 14.2gFat: 4.5gFiber: 15.8g