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Autumn Quinoa Salad with Roasted Squash: A Cozy Delight!

autumn quinoa salad with roasted squash
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A warm and hearty autumn quinoa salad featuring roasted squash, perfect for cozy meals.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 cup dried cranberries
  • 1/4 cup walnuts, chopped
  • 2 cups spinach, chopped
  • 1/4 cup feta cheese, crumbled (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
  3. While quinoa cooks, toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet.
  4. Roast the squash in the oven for 25-30 minutes until tender and caramelized.
  5. In a large bowl, combine cooked quinoa, roasted squash, cranberries, walnuts, and spinach.
  6. Toss gently to combine and top with feta cheese if desired.
  7. Serve warm or at room temperature.

Notes

  • Feel free to add other seasonal vegetables.
  • This salad can be made ahead and stored in the fridge for up to 3 days.
  • For a vegan option, omit the feta cheese.

Nutrition

Find it online: https://bibodo.com/autumn-quinoa-salad-roasted-squash-recipe/