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Roasted Butternut Squash & Quinoa Salad Recipe

  • Author: Cindy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner, Salad
  • Method: Cook
  • Cuisine: Vegan, Vegetarian

Description

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!

 


Scale

Ingredients

2 cups of roasted butternut squash (*see recipe link in the instructions)

2 cups of vegetable broth

1 cup quinoa

1/4 cup cranberries

12 avocados

1/4 cup microgreens


Instructions

  1. Prepare the roasted butternut squash
  2. 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.
  3. Cut the avocado into cubes.
  4. 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.

Keywords: roasted butternut squash salad, fall quinoa salad, winter grain salad, vegan, vegetarian