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Quinoa Salad with Winter Squash & Feta

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Healthy quinoa salad recipe with squash and feta

Quinoa Salad with Winter Squash & Feta

Recipe by Charity Ferreira | Photo by Erin Kunkel

Equally at residence as a recent aspect dish or a satisfying packed lunch, this bountiful salad is packed with fall veggies, together with candy purple onions and winter squash. Kabocha is a kind of Japanese pumpkin that’s additional fluffy, but in the event you can’t find it, butternut, acorn, or any winter squash will work. You can roast the veggies and prepare dinner the quinoa a few days forward, but the salad will style greatest in case you deliver all the components to room temperature before serving.

INGREDIENTS

1½ cups (9 oz/280 g) combined pink and white quinoa
1 small kabocha squash (1½–2 lbs/750 g–1 kg)
1 purple onion
four tablespoons extra-virgin olive oil
Salt and freshly floor pepper
1/3 cup (three fl oz/80 ml) balsamic vinegar
¼ cup (1 oz/30 g) pepitas (shelled pumpkin seeds), toasted
1 cup (1 oz/30 g) packed baby arugula leaves
2/3 cup (3 oz/90 g) crumbled feta or recent goat cheese

INSTRUCTIONS

Rinse the quinoa underneath operating water and drain. In a saucepan, deliver 2 cups (16 fl oz/500 ml) water to a boil. Add the quinoa, modify the warmth to take care of a simmer, cowl, and prepare dinner till the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove from the heat, let stand for about 10 minutes, then fluff with a fork.

Preheat the oven to 400°F (200°C). Use a large knife to cut the squash in half and scoop out and discard the seeds. Slice into wedges, trim the peel from each wedge, and reduce into 1-inch (2.5-cm) cubes. Trim and peel the onion and reduce into wedges about ½ inch (12 mm) thick. Place the squash and onion on a big rimmed baking sheet, drizzle with 1 tablespoon of the olive oil, and toss to coat. Season with salt and pepper. Roast, stirring a few times, till the squash is tender when pierced with a fork, 20 to 25 minutes.

In a big bowl, combine the squash, onion, quinoa, balsamic vinegar, remaining three tablespoons olive oil, and pepitas. Season with salt to style and blend gently to combine. Fold in the arugula final. Top with the feta simply before serving.

Makes 6 servings as a important meal

Nutrition Facts (per serving)

Calories 407
Protein 13 g
Total fat 20 g
Saturated fat 5 g
Carbs 45 g
Fiber 7 g
Total sugars 7 g
Added sugars zero g
Sodium 83 mg


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