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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
Delicious dessert that are healthy, too! Banana Delicious dessert that are healthy, too! 

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#CulinaryMedicine #foodismedicine #bananabread #healthycooking #chocolate #fruit #nuts #eggfree #nutfree
Another amazing quarter! The students in the Stanf Another amazing quarter! The students in the Stanford Teaching Kitchen Elective for MD/PA Students never fail to impress. Here is the spread they put on tonight for their final. So humbled and grateful to be part of this journey. #CulinaryMedicine #foodismedicine #stanfordmedicine @stanford.med #teachingkitchen #deliciousandnutritious
It’s been a whirlwind here and I have not been g It’s been a whirlwind here and I have not been good about keeping up with pictures. BUT, Here are some mouthwatering examples of the delicious and healthy breakfast options we created in class this week. Buddha bowl with tofu scramble and lemon tahini dressing, a yogurt parfait, and steel-cut oats piled with toppings. #ChefInMedicine #DoctorIsInTheKitchen #TeachingKitchen #stanfordmedicine #breakfast #eatmoreplants #healthy #nutrition #culinarymedicinecurriculum @aclifemed @stanford.med
Cheesy plant 🌱 based fondue is a total hit with Cheesy plant 🌱 based fondue is a total hit with infants and big kids alike-Served with roasted potatoes, blanched broccoli and green beans, vegan meatballs, artisan bread and mango (which did not get dipped in fondue)

#chefinmedicine #Kidseathealthy #funandhealthy #kidfood #everyonefood #Culinarymedicine #foodismedicine @aclifemed #lifestylemedicine
Figs from the neighborhood-urban foraging #figseas Figs from the neighborhood-urban foraging #figseason #yum #figs #chefinmedicine #urbanforaging #fruit #summerfruit
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Stanford Scope covering the culinary med course #c Stanford Scope covering the culinary med course #culinarymedicine #stanford #nutrition https://scopeblog.stanford.edu/2022/05/27/nutrition-meets-health-through-culinary-medicine/
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
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