Harvest Quinoa Salad
This delicious salad is full of flavor and vegetables and is a perfect side dish for any fall occasion. It's great the next day, too!
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Servings: 12 servings
Calories: 191kcal
Ingredients
- 1 medium butternut squash
- 1 cup quinoa
- 2 cups water or broth
- 3/4 cup red onion diced
- 2 cups baby spinach chopped
- 1 zucchini chopped
- 3/4 cup green onions sliced
- 1/2 cup fresh parsley chopped
- 2 red peppers roasted and chopped
- 1 cup pumpkin seeds toasted
- 1 cup dried cranberries
- 6 ounces feta cheese crumbled
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons lime juice
- 2 teaspoons cumin
- salt and pepper to taste
Instructions
- Roast butternut squash at 400 degrees for 30 minutes (up to 45 minutes depending on size) and let cool. Remove from skin and chop.1 medium butternut squash
- While butternut squash is cooking, rinse and drain your dry quinoa, then cook quinoa with water or broth bringing to a boil then simmering for 15 minutes.1 cup quinoa, 2 cups water
- Roast your red peppers over a gas stove until skin is charred or in the oven for 20 minutes. Wrap with foil and let sit for 15 minutes, then remove skin and seeds and chop.
- Chop fresh veggies while quinoa is cooking. Add red onion and spinach to a mixing bowl, holding the remaining in reserve. Once the quinoa has cooked, add the quinoa over top of the spinach and onion and let steam for a few minutes.3/4 cup red onion, 2 cups baby spinach
- Add the zucchini, green onions, parsley, red pepper, cranberries, and pumpkin seeds, and stir well. Add the olive oil, balsamic, lime juice, and cumin and stir to coat. Add the butternut squash and feta and stir gently to distribute. Taste and add salt and pepper as needed.1 zucchini, 3/4 cup green onions, 1/2 cup fresh parsley, 2 red peppers, 1 cup pumpkin seeds, 1 cup dried cranberries, 6 ounces feta cheese, 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons lime juice, 2 teaspoons cumin, salt and pepper
- Serve immediately or store tightly covered in the fridge for up to three days.
Notes
- Roast the butternut squash first! It adds amazing flavor and needs to cool slightly before tossing in. Get it started right away.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1g | Calories: 191kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 169mg | Fiber: 4g | Sugar: 13g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.