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Squash Quinoa Salad

Vegetarian Vegan Gluten-Free Low-Calorie

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This special salad is rich in protein, doesn’t contain gluten, and gives vitality and energy to the body. Unlike many foods, such as pasta, that's high in carbohydrates and weighs on the stomach, this dish is easy to digest and will undoubtedly do only good for your stomach. So, if you want to eat something nutritious, delicious, and low in fat, this squash salad is the ideal solution.

Prep Time 15 minutes

Serves: 4

Difficulty Level: Low

Squash Quinoa Salad

Ingredients for Squash Salad With Quinoa and Cranberries:

Olive oil - 1/2 cup plus more (separated)

Balsamic vinegar - 1/4 cup

Dijon mustard - 1 tsp.

Garlic - 1 clove (crushed)

Salt - to taste

Ground black pepper - to taste

Squash - 3 cups (cubed)

Quinoa - 1 cup

Water - 1 1/2 cup

Red onion - 1/3 cup (finely diced)

Dried cranberries - 1/3 cup

Pumpkin seeds - 3 tbsp. (peeled and roasted)

Parsley - 2 tbsp. (diced)

Method of preparing the Squash Salad With Quinoa and Cranberries:

Begin by preparing the dressing. Combine 1/2 cup olive oil, balsamic vinegar, mustard, garlic, salt, and pepper in a food processor and blend until smooth.
Heat your oven to 400°C (200°F) and line a baking pan with parchment paper. In a medium-sized bowl, mix the squash with the remaining olive oil and salt and pepper to taste.
Lay the squash on the baking pan in a single layer and roast it for 20-25 minutes until it becomes slightly brown. Remove from oven and let cool.
Wash the quinoa in cold running water for 1-2 minutes. Add to a pot with 1 1/2 cup water, place over a large flame and bring to a boil. Reduce to a simmer and cook for 20 minutes until all the liquids are absorbed. Remove from heat and let cool.
Mix the squash and quinoa together. Add the balsamic vinaigrette dressing, mix again, and let cool in the refrigerator for 2 hours before serving.
Garnish with chopped parsley and roasted pumpkin seeds right before serving.

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