Quinoa With Butternut Squash Arugula And Citrus Salad Recipes
QUINOA WITH BUTTERNUT SQUASH , ARUGULA AND CITRUS SALAD
Steps:
- 1. Preheat the oven to 425° F. Place the butternut squash cubes in a large roasting pan or baking dish and drizzle with 2 tbsp of olive oil. Toss to coat. Spread the squash cubes into a single layer. Roast for 15 to 20 minutes, stirring once or twice, until the squash is tender and beginning to brown. Remove from the oven and set aside. 2. While the squash is roasting, make the quinoa: Warm 1 tsp oolive oil in a heavy medium saucepan set over medium-high heat. Add the quinoa, stirring with a wooden spoon or spatula until toasted, about 1 to 2 minutes. Add the water or stock, bring to a boil, then reduce the heat and simmer uncovered until the liquid is absorbed and the quinoa is tender, about 15 minutes. (When the quinoa is done, the grains will appear translucent, except for a whitish ring around the middle of each.)3. Remove the quinoa from the heat, fluff with a fork, and transfer to a large bowl. Add the roasted squash and arugula, and toss together. (Don't worry if the heat from the quinoa wilts the arugula.)4. In a small bowl or pitcher, whisk together the lime juice, orange juice, olive oil, honey, garlic, cumin, and salt. Pour over the quinoa salad and toss well to coat. Garnish the salad with the pomegranate seeds (if using). Serve warm, at room temperature, or chilled. Enjoy!
QUINOA, BUTTERNUT SQUASH, AND KALE SALAD
This is a go-to type of recipe I use a lot. The seasonings are pretty great and can be used for sweet potato fries and a fish marinade too. You can vary this recipe by adding your favorite grain, or bean! You can also use whichever herb you enjoy.
Provided by Jessipes
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.
- Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.
- Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 34.9 g, Fat 5.1 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 0.7 g, Sodium 132.3 mg, Sugar 10.5 g
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