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!Print
Quinoa Black Bean Butternut Squash Salad with Lime Vinaigrette
- Yield: 10 cups 1x
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Serve immediately or let set for the flavors develop. Refrigerate leftovers for up to 5 days.
- 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%
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