Another delicious quinoa side dish salad, this time with roasted squash!
Lunch, Main Course, Salad
Calories per serving782kcal
1cupquinoa(190 g), uncooked
1 ½cupsvegetable stock(360 ml)
a handfulpecan nutscrushed
a handfulpumpkin seeds
1lbbutternut squash(450 g), peeled
a handfulfresh tarragonchopped
Dice the squash into small bite-size cubes. Transfer them to a baking tray. Sprinkle with olive oil, pepper and salt.
Roast the squash in a preheated oven at 356°F (180°C) for 20 minutes until almost soft. Stir the roasted squash about halfway through cooking time. In the meantime pour the quinoa grains in a sieve and rinse them under cold running tap water.
Bring the vegetable stock to a good boil in a large saucepan over high heat and then add the rinsed quinoa.
Stir and turn the heat to medium-low. Let the quinoa swell and cook for 12 minutes until more or less tender.
Pour the cooked quinoa through a sieve and refresh it under cold running tap water to stop the cooking process. Let the quinoa cool fully. Transfer it to a bowl. Add the roasted squash.
Stir and add the pecans, pumpkin seeds, chopped onion and tarragon.
Stir the quinoa salad. In a separate cup add 5 tablespoons of olive oil, the garlic paste, lemon juice and honey.
Whisk the marinade well and add it to the quinoa salad. Season with a dash of pepper and salt.
Stir the salad well. Then check the seasoning and add extra pepper, salt or lemon juice to taste. Serve the salad at room temperature.