Published in the TML Magazine Issue 14, 2021
BUTTERNUT SQUASH BLACK BEAN QUINOA SALAD
By Pam Fullenweider
https://www.fullymediterranean.com/
@fullymediterranean
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
- Preheat the oven to 400° F.
- 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.
- Roast for 25-30 minutes until the squash is tender and starting to brown.
- 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.
- In a large bowl, combine the butternut squash and quinoa. Fold in the black beans, scallions, cilantro and lime juice.
- 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.
- Garnish with extra toasted pepitas and/or cilantro to your taste!
DOWNLOAD FREE CALENDARS & LISTS
Our issues are timeless throughout the year, therefore they are not numbered by seasons, but by numbers.
