Warm Squash & Quinoa Salad Recipe

Warm Squash & Quinoa Salad Recipe
Warm Squash & Quinoa Salad Recipe photo by Taste of Home
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Warm Squash & Quinoa Salad Recipe

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When 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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups quinoa, rinsed
  • 3 teaspoons ground cumin
  • 3 cups water
  • 2 tablespoons butter
  • 3-1/2 cups cubed peeled butternut squash (about 1/2 medium)
  • 1 teaspoon sea salt
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup crumbled feta cheese
  • Toasted pine nuts, optional

Directions

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. Yield: 6 servings.
Originally published as Warm Squash & Quinoa Salad in Simple & Delicious October/November 2016

Nutritional Facts

1 cup: 314 calories, 9g fat (4g saturated fat), 15mg cholesterol, 449mg sodium, 49g carbohydrate (2g sugars, 7g fiber), 11g protein.

  • 2 cups quinoa, rinsed
  • 3 teaspoons ground cumin
  • 3 cups water
  • 2 tablespoons butter
  • 3-1/2 cups cubed peeled butternut squash (about 1/2 medium)
  • 1 teaspoon sea salt
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup crumbled feta cheese
  • Toasted pine nuts, optional
  1. 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.
  2. 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. Yield: 6 servings.
Originally published as Warm Squash & Quinoa Salad in Simple & Delicious October/November 2016

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