Quinoa Squash Broccoli Salad Recipe
This Quinoa Squash Broccoli Salad is a vibrant, nutritious dish combining fluffy quinoa with roasted squash and steamed broccoli, all tossed in a light, tangy dressing. Perfect as a hearty side or a light main, this salad is packed with fiber, protein, and vitamins, offering a delicious and healthy meal option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Salad
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups diced butternut squash
- 2 cups chopped broccoli florets
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
- Prepare the Vegetables: While the quinoa cooks, steam the broccoli florets until tender-crisp, about 4-5 minutes. Roast the diced butternut squash in a preheated oven at 400°F (204°C) for 20-25 minutes, or until golden and tender. Alternatively, sauté squash in a skillet with a little olive oil until soft if preferred.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, honey, minced garlic, salt, and pepper until well combined.
- Toss the Salad: In a large bowl, combine the cooked quinoa, roasted squash, and steamed broccoli. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Chill the salad for 30 minutes if desired for enhanced flavor or serve immediately as a warm or room temperature dish.
Notes
- You can substitute butternut squash with other varieties like kabocha or acorn squash depending on availability.
- For a vegan version, use maple syrup instead of honey in the dressing.
- Roasting the squash adds a nice caramelized flavor; skipping this will result in a milder taste.
- The salad keeps well refrigerated for up to 3 days, making it great for meal prep.
Keywords: quinoa salad, squash salad, broccoli salad, healthy salad, vegetarian salad, gluten free salad
Find it online: https://famdishes.com/quinoa-squash-broccoli-salad-recipe/
