Name: Butternut Squash Quinoa Salad With Lemon & Fresh Herbs
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Vegan
Ingredients: 1/2 large butternut squash, diced small; 1/4 cup white onion, diced; 1 clove garlic, minced; 1/2 shallot, diced; 1/3 tsp fresh sage, finely chopped; 1/3 tsp fresh thyme; 1 1/2 cups quinoa; 3 cups vegetable broth; Juice of 1 small lemon (about 3-4 tbsp); Salt & pepper to taste; 3 cups fresh baby spinach; 1/3 cup unsweetened dried cranberries

01 Dec Butternut Squash Quinoa Salad With Lemon & Fresh Herbs + Pitaya Smoothies!

Posted at 10:34h in Gluten Free, Holiday, Salad, Thanksgiving by Jasmine Briones 1 Comment

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Butternut Squash Quinoa Salad With Lemon & Fresh Herbs + Pitaya Smoothies! I was invited to a Thanksgiving potluck this year, but I was so overwhelmed by all of the dishes I was going to make for our actual thanksgiving celebration that I really wanted to keep it simple for this dish. I made this dish on a Friday night for a Saturday potluck, but I woke up feeling off and ill, and decided not to go 🙁 I was really bummed as I wanted to share this dish with my friends, and I also had made a double batch of this, so I was worried of the waste! Luckily, the leftovers of this dish keep well for a few days, and are great cold straight out of the refrigerator believe it or not.

Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

Butternut Squash Quinoa Salad With Lemon & Fresh Herbs

Author: Jasmine Briones / Sweet Simple Vegan
Prep Time: 40 mins
Cook Time: 25 mins
Total Time: 1 hour 5 minutes
Yield: 4
Category: Salad
Cuisine: Vegan

Ingredients

1/2 large butternut squash, diced small
1/4 cup white onion, diced
1 clove garlic, minced
1/2 shallot, diced
1/3 tsp fresh sage, finely chopped
1/3 tsp fresh thyme
1 1/2 cups quinoa
3 cups vegetable broth
Juice of 1 small lemon (about 3-4 tbsp)
Salt & pepper to taste
3 cups fresh baby spinach
1/3 cup unsweetened dried cranberries

Instructions

Preheat oven to 350 F.
Place the butternut squash on a parchment lined baking sheet and roast for 40 minutes, or until soft.
While squash is roasting, in a medium pot cook the onions, garlic and shallot with water or vegetable broth until soft and translucent.
Rinse quinoa in a fine sieve until water runs clear. Drain, transfer to the pot with the remaining ingredients up to the vegetable broth
Bring to a boil over medium heat, then cover and reduce heat to a simmer until water is absorbed, about 15 to 20 minutes.
Remove from the heat for 5 minutes *covered*, then uncover and fluff with a fork.
Add in the spinach, squash, cranberries, lemon juice and salt & pepper to taste and stir until combined. Adjust seasonings to taste as needed.

Butternut Squash Quinoa Salad With Lemon & Fresh Herbs + Pitaya Smoothies! Chris and I dug into these leftovers for a late Sunday lunch and paired them with simple pitaya smoothies, I will include the recipe for you below to try out. What a beautiful and vibrant meal! We bumped up the nutrition with Amazing Grass Superfood Goji & Acai Berry Powder, and it all turned out great 🙂 I felt so much better after a restful weekend and simple nourishing foods.