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5
from 1 vote
Butternut Squash Quinoa Salad
This delicious salad is a perfect side dish for just about any protein-based main course, or a stand alone meal for vegans and vegetarians.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course, Salad, Side Dish
Cuisine:
American
Servings:
12
servings (6 cups total yield)
Calories:
183
kcal
Ingredients
4
cups
butternut squash
(cut into small cubes)
2
tbsp.
oil
½
tbsp.
garlic powder
½
tbsp.
onion powder
1
tbsp.
dried thyme
1
cup
quinoa
(dry)
2
cups
vegetable broth
1
cup
chickpeas
(cooked at home or canned, no sugar)
1
cup
pecans
(chopped)
salt
to taste after serving
Instructions
In a large mixing bowl, mix together the squash, oil and spices.
Bake at 350° F. for approximately 50 minutes, or until the squash is cooked through. Baking time will vary based on how small you cut the squash.
While the squash bakes, bring the vegetable broth to boil in a medium pot.
Add the quinoa, and bring to a boil once more. Then immediately reduce the heat to a simmer.
Cook for approximately 20 minutes or until all the liquid has been absorbed into the quinoa. Allow to cool.
When the squash and quinoa are done and both have cooled a bit, stir everything together in a large mixing bowl and season with salt to taste.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
0.5
cup
|
Calories:
183
kcal
|
Carbohydrates:
21
g
|
Protein:
4
g
|
Fat:
9
g
|
Sodium:
161
mg
|
Potassium:
341
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
5095
IU
|
Vitamin C:
10.8
mg
|
Calcium:
67
mg
|
Iron:
3.2
mg