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Quinoa Black Bean Butternut Squash Salad with Lime Vinaigrette

February 26, 2017 By Chef Michelle Hauser MD Leave a Comment

This recipe builds upon skills learned in the Roasting Butternut Squash post. If you want to learn more about how to peel, seed, chop and roast butternut squash, check it out!

QUINOA BLACK BEAN BUTTERNUT SQUASH SALAD WITH LIME VINAIGRETTE

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Quinoa Black Bean Butternut Squash Salad with Lime Vinaigrette

QUINOA BLACK BEAN BUTTERNUT SQUASH SALAD WITH LIME VINAIGRETTE
  • Author: Chef Michelle Hauser MD
  • Yield: 10 cups 1x
Scale

Ingredients

Vinaigrette

  • 2 Tbsp freshly squeezed lime juice (1–2 limes)
  • 1 clove garlic
  • ½ fresh jalapeno pepper, stem removed, cut lengthwise
  • 5 Tbsp extra virgin olive oil
  • 1 tsp agave syrup
  • Pinch of salt
  • Freshly ground black pepper

Salad

  • 1 small butternut squash (or ½ large)
  • 1 Tbsp olive oil
  • 4 cups cooked and cooled quinoa
  • 1–1/2 cups cooked and cooled black beans (or use 1 can of black beans, drained and rinsed)
  • ½ cup chopped cilantro
  • 1 red bell pepper, small dice
  • 3 scallions (green onions), finely sliced or chopped
  • ¼ cup toasted pepitas (pumpkin seeds)
  • 1–1/2 tsp ground cumin
  • 1 tsp ground coriander
  • Salt and Pepper, to taste

Instructions

  1. Preheat oven to 425 degrees Fahrenheit if you have a convection oven or 450 if you don’t have a convection function on your oven.
  2. Vinaigrette: Blend all vinaigrette ingredients together in a blender; set aside. Alternatively, mince garlic and jalapeño and add all vinaigrette ingredients to a jar; shake to combine and then set aside.
  3. Roasting the squash: Peel butternut squash. Cut in half and used a spoon to scrape out and discard the seeds. Cut the squash into 1-inch cubes and add to a medium-sized mixing bowl. Drizzle with olive oil and sprinkle with a pinch of salt and pepper; toss to coat all pieces with oil. On a sheet pan (preferably lined with parchment paper, but plain will do), spread the cubes out in a single layer and place pan into the oven. Roast for 15 minutes. Remove from oven and stir; return to oven and cook until soft and speckled with brown (about 15 more minutes). Test with a fork which should be able to be inserted into the center of the cubes with little to no resistance. Remove from oven and set on a rack to cool slightly.
  4. Putting together the salad: In a large bowl, mix together quinoa, beans, squash, cilantro, vegetables, pepitas, cumin, coriander and vinaigrette. Season to taste with salt and pepper.
  5. Serve immediately or let set for the flavors develop. Refrigerate leftovers for up to 5 days.

Notes

  • Great served over mixed greens tossed with the same vinaigrette. Make sure to make a double batch of vinaigrette to do this!
  • If making extra vinaigrette, keep it in a jar in the refrigerator. It can be used for a salad or a marinade. Make sure to remove from the fridge 10 min before using so that oil can liquefy. Use within a week.
  • This salad tastes good right away, but is best after sitting for a couple of hours. It can be stored in the refrigerator in a sealed container for up to five days.
  • This is a great make-ahead recipe to use for a meal one night of the week and for lunch later on.

Nutritional Info (per 1 cup serving): Calories 302, Total Fat 11.7g, Saturated Fat 11.7g, Cholesterol 0mg, Sodium 243mg, Total Carbohydrate 40g, Dietary Fiber 7.9g, Sugars 3.1g, Protein 11.2g, Vitamin A 20%, Vitamin C 41%, Calcium 7%, Iron 19%

Filed Under: California/New American, Dairy-free Recipes, Gluten-free Recipes, Main Dishes, Mediterranean Diet Recipes, Mexican & Latin American Recipes, Salads, Vegan Recipes, Vegetarian Recipes Tagged With: black beans, butternut squash, cilantro, coriander, cumin, garlic, green onions, jalapeño, limes, olive oil, pepitas, pumpkin seeds, quinoa, red bell pepper, scallions

Previous Post: « Roasting Butternut Squash
Next Post: Stanford’s Teaching Kitchen Course for Medical Students »

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Chef Michelle Hauser, MD

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Michelle Hauser
Made in a cooking class with my patients today: Ch Made in a cooking class with my patients today: Chana masala and roasted cauliflower with cumin & coriander; fruit chaat #IndianFood #culinarymedicine #chefinmedicine #chanamasala #fruit chaat #foodismedicine
Mise en place for chana masala with my patients to Mise en place for chana masala with my patients today— Clockwise from the top: garam masala, turmeric, asafoetida, ground cumin, salt, cloves, cinnamon stick, green cardamom, bay leaf, whole cumin seeds, red chili powder (rashampatti) is in the center. #foodismedicine #culinarymedicine #chefinmedicine #indianfood #chanamasala
Gorgeous Buddha Bowls and Steel Cut Oats from toda Gorgeous Buddha Bowls and Steel Cut Oats from today’s Teaching Kitchen course for MD & PA students-photo by the talented @soulfoodsalon (who frequently joins the course as volunteer faculty-thank you!) @stanford.med @chefinmedicine #culinarymedicine
Stanford MD & PA students graduate from the teachi Stanford MD & PA students graduate from the teaching kitchen with honors-so much delicious food shared at the final potluck tonight. Everything had a story, showcased a lesson from the course and students reflected on what they learned that would most help them counsel patients on dietary changes. #culinarymedicine #stanfordmedicine @stanford.med #meded #teachingkitchen @soulfoodsalon #worldflavors #unapologeticallydelicious #healthycooking
Fruit forward desserts prepared by Stanford MD & P Fruit forward desserts prepared by Stanford MD & PA students-SURG 244 The Doctor is In (the Kitchen)—teaching kitchen elective. So delicious 😋-thanks to Drs. Elizabeth Shepard, Sue Kim, and Christopher Gardner along with Lindsay Kennedy, PA and for volunteering to share the overlap of their work and culinary medicine with the students! #CulinaryMedicine #FoodIsMedicine #Dessert #TeachingKitchen #FruitForward #DessertFlip #Nutrition #MedicalEducation #MedEd #stanfordmedicine
The Dietary Spectrum: When Food Becomes Medicine-- The Dietary Spectrum: When Food Becomes Medicine--Keynote presentation filled with tips on guiding patients to make dietary behavior changes. #LM2021 #nutrition #foodasmedicine #behaviorchange #obesitymedicine #culinarymedicine lmconference.org/2021/LM21/index.asp
Just finished a fantastic session with @spiceboxtr Just finished a fantastic session with @spiceboxtravels on implementing culinary medicine in clinical practice! Check out the rest of the American College of Lifestyle Medicine 2021 Annual Conference for a recording and other lifestyle medicine CME opportunities. #LM2021 @aclifemed #CulinaryMedicine #LifestyleMedicine #ObesityMedicine
Eat More Plants bite-sized chat today 10AM PST/12 Eat More Plants bite-sized chat today 10AM PST/12 CST for Lifestyle Medicine Week #ACLifeMed #lifestylemedicine #foodismedicine
Ready to record a bite-sized chat on the WHAT, WHY Ready to record a bite-sized chat on the WHAT, WHY, and HOW to Eat More Plants for #LMWEEK. Register at the link above for this and other chats on Lifestyle Medicine topics throughout the week (5/31-6/4) #ACLM #lifestylemedicine #eatmoreplants #foodismedicine
Gorgeous salad from @spiceboxtravels new book, Spi Gorgeous salad from @spiceboxtravels new book, Spicebox Kitchen. Highly recommend! My patients really enjoyed this as well. Orange & Olive Salad with Almonds #chefinmedicine #bloodoranges #salad #spiceboxkitchen #mediterraneanfood #eattherainbow #plantbased #wholefood #vegan #glutenfree
So excited to receive my copy of Spicebox Kitchen So excited to receive my copy of Spicebox Kitchen written by my super talented friend, and doctor-chef, @spiceboxtravels ! I made the Gado Gado tonight and it was enjoyed by all. Can’t wait to try more of her delicious recipes. Do yourself a favor and get this book! #spiceboxkitchen #flavor #spice #culinarymedicine #chefinmedicine
The next adventure—I am officially joining the D The next adventure—I am officially joining the Dept of Surgery as Clinical Associate Professor at Stanford! I am looking forward to working with new colleagues to build a medical/lifestyle weight loss program at Stanford that brings together the best of weight management, internal medicine, lifestyle medicine, culinary medicine, and other specialties to provide multidisciplinary care for patients with overweight and obesity. (I will remain in my other positions as well.) #stanfordmedicine  #obesitymedicine #lifestylemedicine #culinarymedicine #stanfordgensurg #stanfordsurgery #stanfordhealthcare
Second COVID-19 vaccination ✅ So thankful to be Second COVID-19 vaccination ✅ So thankful to be fully vaccinated! #chefinmedicine #covid_19 #vaccine #covidvaccine #pandemic #protectingmeprotectingyou #protectingmyfamily
Excellent Ramen on a chilly day. This was from a h Excellent Ramen on a chilly day. This was from a highly adapted version of Easy Vegan Ramen from @minimalistbaker , but if you follow the recipe it’s sure to turn out delicious 😋 I plan to adapt the broth for Pho next time #chefinmedicine #vegan #plantbased #ramen #eatmoreplants #tofu #soup
Thankful for our little family, our health, having Thankful for our little family, our health, having a roof over our head and food on our plates. Really missing family, too. It has been a year since I’ve seen my parents and siblings, grandparents, and so on. Hoping 2021 brings us together again. Thankful for FaceTime and Zoom in the meantime.
Cooking Demo filming today for Healthy Kitchens, H Cooking Demo filming today for Healthy Kitchens, Healthy Lives: Plant-forward Plate Strategies in the Relentless Pursuit of Deliciousness. Join the virtual conference Feb 3-5, 2021 #CIAHKHL #chefinmedicine #plantforward #plantbased #wholefood #delicious #healthymeals #CulinaryMedicine #TeachingKitchens #CookingIsMedicine #nutrition
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