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Quinoa Black Bean Butternut Squash Salad with Lime Vinaigrette

QUINOA BLACK BEAN BUTTERNUT SQUASH SALAD WITH LIME VINAIGRETTE
Scale

Ingredients

Vinaigrette

Salad

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

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%