This warm quinoa salad is perfect for fall. Roasted butternut squash gives this dish a great texture and flavor, along with savory spices and cinnamon. It’s great as a side for dinner, or as a cozy vegan dinner when served by itself.
This recipe calls for cinnamon, which may seem odd for a savory dish. It lends the quinoa mixture a subtle warm spice that pairs wonderfully with the butternut squash. You may omit the cinnamon if you’re skeptical, but it makes this dish really shine!
1 butternut squash
1 cup dry quinoa
2 cups spinach
2 garlic cloves
2 T oil
2 Tsp cumin
2 Tsp paprika
2 Tsp salt (or to taste)
1 Tsp cinnamon (optional)
Preheat your oven to 425 and prepare a baking sheet line with parchment paper.
Mince your garlic cloves and set them aside.
Peel and cut your butternut squash into cubes. Toss them in your oil and place them onto the lined baking sheet, leaving some space between each piece. Roast for 15 minutes. Remove the baking sheet from the oven and add your minced garlic to the baking sheet with the butternut squash. Roast the squash and garlic for 10 more minutes.
While your squash is roasting, bring 2 cups of water to boil in a medium sized pot. Add your quinoa and simmer it on medium-low heat for 15 to 20 minutes, until the water is completely absorbed. Stir occasionally. Remove from heat when done.
Chop your spinach into medium-sized pieces and add them to a small saucepan to wilt the spinach, about 2 to 3 minutes.
When your butternut squash has finished roasting, add the butternut squash and spinach to the pot with the quinoa. Stir to combine.
Squeeze the juice of one lemon into the pot. Add your spices, salt and garlic to the pot. Stir the quinoa salad to combine all the ingredients. Enjoy!