BUTTERNUT SQUASH BLACK BEAN QUINOA SALAD

By Pam Fullenweider
https://www.fullymediterranean.com/
@fullymediterranean

Published in the TML Magazine Issue 14, 2021

Ingredients
  • 1 large butternut squash (3-4 cups)
  • 1 tablespoon olive oil 2 teaspoons cumin
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt plus extra for serving
  • 2 cups water or low-sodium chicken broth
  • 1 cup quinoa
  • 1, 15-ounce can black beans, drained, rinsed
  • 2 green onions, thinly sliced
  • 1/3 cup cilantro, chopped roughly
  • Juice of 2 limes
  • 1/4 cup pepitas, toasted

VINAIGRETTE

  • 1/3 cup extra virgin olive oil
  • Juice of 2 – 2 1/2 limes
  • 1 tablespoon cilantro, finely chopped
  • Salt and pepper, to taste
Instructions
  1. Preheat the oven to 400° F.
  2. Chop the butternut squash into small, uniform 1/2″ cubes or buy pre-cut. Toss the butternut squash with olive oil, cumin, chilli powder, salt and pepper. Spread onto a parchment-lined sheet pan in a single layer.
  3. Roast for 25-30 minutes until the squash is tender and starting to brown.
  4. Bring the water and quinoa to a boil. Reduce the heat, cover and simmer for 10-12 minutes until the quinoa is tender and the water has been absorbed. Fluff with a fork and let cool.
  5. In a large bowl, combine the butternut squash and quinoa. Fold in the black beans, scallions, cilantro and lime juice.
  6. Make the vinaigrette by combining olive oil, lime juice, and cilantro into a mason jar. Shake vigorously until well-combined. Pour over the salad and mix to evenly coat.
  7. Garnish with extra toasted pepitas and/or cilantro to your taste!

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