Recipe by Chef Cindy
Roasted Butternut Squash & Quinoa Salad is a seasonal salad recipe to make with a favored Fall/Winter squash, Butternut Squash. Quinoa is an excellent base for this vegan salad providing 8 grams of protein and 5 grams of fiber in 1 cup. This becomes a “Power Bowl” when filled with micro-greens, cranberries, and avocado!
A seasonal salad that’s perfect for a cold fall quinoa salad for lunch or a warm winter grain salad for dinner!
Cook the quinoa, cut up the avocado, and plate the ingredients – warm or cold, it makes a delicious lunch or dinner salad.
Be sure to mix all of the ingredients together to blend the flavors!
There is no need to add any dressing to this salad (or extra calories)! The creamy texture from the avocado mixed with all of the other ingredients provides a perfect balance. But if you desire, a drizzle of extra virgin olive oil can be added.
What can you do with leftover roasted butternut squash?
It’s easy to select and roast butternut squash. No worries about the size because roasted butternut squash leftovers are great! You can use them again in another meal. For example, roasting just one butternut squash allows you to make a soup, salad, and a side dish. Reusing leftovers is a great way to reduce waste in the kitchen!
Is Quinoa Sustainable?
When discussing quinoa’s sustainability, it is not just the environment that is at risk but also the farmers growing this now widely sought after grain. As a result of its boom in popularity the price of quinoa has increased significantly, making it unaffordable for the people who have relied on it their whole lives. Coincidentally these are the same people growing the quinoa. Quinoa is a unique crop due to the fact that it needs a very specific altitude, climate and soil to flourish. This means it cant be grown anywhere in the world or by anyone. However there are ways to support more sustainable quinoa brands that strive to protect their farmers such as certified Fair Trade organic quinoa. And when possible, be mindful of consumption, it is a highly beneficial addition to one’s diet but diversify your grain consumption to reduce the massive demand for quinoa when possible.
To see the original post for this recipe click on the link below:
Roasted Butternut Squash & Quinoa Salad RecipePrint Recipe
- 2 cups of roasted butternut squash *see recipe link in the instructions
- 2 cups of vegetable broth
- 1 cup quinoa
- ¼ cup cranberries
- 1 - 2 avocados
- ¼ cup microgreens
- Prepare the roasted butternut squash.
- Combine vegetable broth and quinoa in a medium size pot. Heat to a boil, then simmer, covered, until the germ has spiraled out from the grain, approximately 15 minutes. Option: Toast the quinoa in a skillet, on low heat, before adding it to the pot. This gives an added roasted flavor to the grain.
- Cut the avocado into cubes.
- Plate the salad - quinoa as a base, then sections of cranberries, butternut squash, avocado and then topped with microgreens.