Best 3 Warm Squash Quinoa Salad Recipes
**Tantalize your taste buds with a warm and hearty salad that combines the earthy sweetness of roasted squash with the nutty crunch of quinoa.** This delightful dish is a symphony of flavors and textures, offering a delightful contrast between the tender squash and the fluffy quinoa. Enhanced with a medley of roasted vegetables, tangy dressing, and a sprinkle of feta cheese, this salad is a feast for both the eyes and the palate. Indulge in the goodness of this warm squash quinoa salad, a perfect blend of flavors and nourishment. Explore variations of this recipe, including a vegan option with a creamy tahini dressing, a vibrant roasted butternut squash and kale salad, and a refreshing summer squash and quinoa salad with a zesty lemon dressing. Embark on a culinary journey and discover the versatility of this wholesome dish.
The warm squash quinoa salad is a well-balanced meal that is perfect for lunch or dinner. It is also a great side dish for grilled chicken or fish. The salad is made with roasted squash, quinoa, roasted vegetables, a tangy dressing, and feta cheese. The vegan variation of the salad uses a creamy tahini dressing instead of the feta cheese. The roasted butternut squash and kale salad is a hearty and flavorful salad that is perfect for a fall meal. It is made with roasted butternut squash, kale, quinoa, roasted vegetables, and a tangy dressing. The summer squash and quinoa salad is a refreshing and light salad that is perfect for a summer meal. It is made with summer squash, quinoa, roasted vegetables, and a zesty lemon dressing.
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
WARM SQUASH & QUINOA SALAD
Whenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. -Carly Taylor, Libertyville, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine quinoa, cumin and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 10-13 minutes. Remove from heat; keep warm., Meanwhile, in a large skillet, heat butter over medium-low heat until golden brown, 3-5 minutes, stirring constantly. Immediately stir in squash and seasonings; cook, covered, until tender, 10-12 minutes, stirring occasionally. Add to quinoa, stirring gently to combine. Top with cheese and, if desired, pine nuts.
Nutrition Facts : Calories 314 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 449mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 7g fiber), Protein 11g protein.
WARM QUINOA SALAD
Super-wholesome warm quinoa salad is jam-packed with nutrients. High in protein and iron.
Provided by Mac Rogers
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk together olive oil, lime juice, kosher salt, pepper, and cumin in a large serving bowl.
- Bring water, quinoa, and kosher salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Place cooked quinoa into the serving bowl with dressing. Add black beans, corn, red bell pepper, red onion, and cilantro. Combine with a large spoon or wide spatula. Serve immediately.
Nutrition Facts : Calories 482.5 calories, Carbohydrate 68.5 g, Fat 18 g, Fiber 13.3 g, Protein 15.8 g, SaturatedFat 2.5 g, Sodium 1210.6 mg, Sugar 5 g
Tips:
- Choose the right squash. A firm, ripe squash with deep-colored skin is ideal for this salad. Acorn, butternut, and kabocha squash are all good choices.
- Cook the squash until it is tender. You can roast, steam, or microwave the squash. If you are roasting the squash, cut it into 1-inch cubes and toss it with olive oil, salt, and pepper. Roast at 425 degrees Fahrenheit for 20-25 minutes, or until the squash is tender and slightly browned.
- Make the quinoa ahead of time. Quinoa can be cooked and stored in the refrigerator for up to 5 days. This makes it a great option for meal prep.
- Use fresh herbs. Fresh herbs, such as cilantro, parsley, and mint, will add a lot of flavor to this salad. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
- Don't overdress the salad. A little bit of dressing goes a long way. Start with a small amount and add more to taste.
Conclusion:
Warm squash and quinoa salad is a delicious and healthy side dish or main course. It is packed with flavor and nutrients, and it can be made with a variety of ingredients. With a few simple tips, you can make this salad perfect every time.
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