Looking for something tasty to make this weekend? This recipe for roasted butternut squash quinoa salad has been a fall favorite of ours for years.
Not only is this salad packed with protein {thanks to the quinoa} but it holds up well in the fridge for a few days as well. Plus, I can cook the quinoa in the rice cooker too, which is a big time saver as well.
Sometimes I make it with fresh spinach, and sometimes I cut the spinach quantity in half and make it with frozen spinach I’ve tucked away in the freezer for those weeks {months!?} when I don’t feel like grocery shopping. 😉
I LOVE squash season!!! Don’t you? It seems like butternut squash is always on sale for less than a dollar a pound which makes it a deal in my book. Also, I don’t know about you, but I love the feeling I get when I’m roasting vegetables. It gives off such a warm and cozy vibe, don’t you think?
Plus, squash is such an easy thing to cook. It’s so versatile and you can add it to practically anything.
I love this recipe for roasted butternut squash quinoa salad! And I hope you will too.
Have a great day everyone,
~Mavis
Roasted Butternut Squash Quinoa Salad
Ingredients
Salad
3 cups cooked quinoa
1 butternut squash, peeled, seeded and cubed
2 cups fresh spinach, chopped
Olive oil
Salt and pepper to taste
Dressing
1/4 cup balsamic vinegar
1/2 cup blue cheese crumbles
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Preheat the oven to 450 F. Place the butternut squash on a cookie sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until tender or about 15 minutes.
Cook quinoa. I like to cook my quinoa in a rice cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {I use vegetable stock most of the time}.
If you do not have a rice cooker, simply add the grains and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered until the liquid has been absorbed and grains are tender {about 20 minutes}.
While squash and quinoa are cooking, mix all dressing ingredients together until well blended. Once squash and quinoa are done, place them in a large bowl with the spinach. Pour the dressing over and toss to coat. Serve warm or chilled. It’s delicious either way.
Tracey says
good morning! this recipe looks like another winner!! I am new to the same rice cooker you have and wonder if you wouldnt mind telling me what setting and proportions you use for quinoa. We havent ventured out of the sushi rice setting yet.
Mavis Butterfield says
I use the white rice setting. A ratio of 1 part quinoa to 2 parts liquid is what I use.
GrannyB says
Do you use the white quinoa?
Alecia Loveless says
I’m loving all the recipes recently. Thanks for all the insight. I just bought blue cheese crumbles for a Buffalo Carrot recipe so will have to try this out with some of the leftovers.