Roasted Butternut Squash & Quinoa Salad Recipe is a "Power Bowl" of energy boosting nutrition combining butternut squash, quinoa, micro-greens, cranberries and avocado! Perfect for a cold fall quinoa salad for lunch or a warm winter grain salad for dinner!
Prep Time5 minutesmins
Cook Time15 minutesmins
Course: Dinner, Lunch, Salad
Cuisine: Vegan, Vegetarian
Servings: 4servings
Calories: 438kcal
Author: Cindy
Ingredients
2cupsof roasted butternut squash*see recipe link in the instructions
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.
Notes
* If serving cold, you can prepare the quinoa and butternut squash ahead of time and refrigerate. Plate when ready to serve.