The pasta salad I made earlier this week inspired a quinoa salad with a twist… the “healthier” version. I still can’t decide if I like the pasta or the quinoa more. Anyway, really simple recipe and pretty healthy. I made enough to last me the week for lunch, so it’s a good meal prep recipe.
Ingredients:
- 1 c quinoa uncooked
For the butternut squash
- 1 tbsp oil, more as needed
- 1 c butternut squash, diced
- 1 tbsp garlic minced
- salt and pepper to taste
- dash of cayenne
- 1/4 tsp paprika
- 1 tsp chili powder
Veggies for the salad
- 1 red bell pepper diced
- 1 cucumber diced
- 1 c corn
- 1 small onion diced
- 2 small tomatoes diced
- 1 c cilantro
For the dressing
- 2 tbsp lime
- 2 tbsp sriracha
- 1/3 c veganaise
- dash of chili powder
Instructions:
- Cook the quinoa according to the package.
- Heat the oil in a medium pan, add in the garlic for a minute until fragrant, and add the butternut squash, followed by all the spices, mixing well. If it’s a little dry add a touch more oil or a couple tablespoons of water or broth. Cook for 5 minutes, stir and cook another 5 minutes until crispy and you can pierce easily with a fork.
- Prepare the dressing, mix all ingredients together in a small bowl, set aside.
- In a large bowl, add all of the veggies except for the cilantro, prepared quinoa, butternut squash and stir. Mix in the dressing and once the temperature has cooled a bit, mix in the cilantro and enjoy.
FitVeggieLife 