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Quinoa Recipes

Quinoa Recipes - Quinoa & Squash Salad with Pecans & Honey

Another delicious quinoa side dish salad, this time with roasted squash!

Course Lunch, Main Course, Salad
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2 people
Calories per serving 782 kcal

Ingredients

  • 1 cup quinoa (190 g), uncooked
  • 1 ½ cups vegetable stock (360 ml)
  • a handful pecan nuts crushed
  • a handful pumpkin seeds
  • 1 lb butternut squash (450 g), peeled
  • 1 tbsp lemon juice
  • 2 tbsp onion chopped
  • 1 tsp garlic paste
  • 1 tbsp honey
  • a handful fresh tarragon chopped
  • olive oil
  • pepper
  • salt

Instructions

  1. Dice the squash into small bite-size cubes. Transfer them to a baking tray. Sprinkle with olive oil, pepper and salt.
  2. Roast the squash in a preheated oven at 356°F (180°C) for 20 minutes until almost soft. Stir the roasted squash about halfway through cooking time. In the meantime pour the quinoa grains in a sieve and rinse them under cold running tap water.
  3. Bring the vegetable stock to a good boil in a large saucepan over high heat and then add the rinsed quinoa.
  4. Stir and turn the heat to medium-low. Let the quinoa swell and cook for 12 minutes until more or less tender.
  5. Pour the cooked quinoa through a sieve and refresh it under cold running tap water to stop the cooking process. Let the quinoa cool fully. Transfer it to a bowl. Add the roasted squash.

  6. Stir and add the pecans, pumpkin seeds, chopped onion and tarragon.

  7. Stir the quinoa salad. In a separate cup add 5 tablespoons of olive oil, the garlic paste, lemon juice and honey.
  8. Whisk the marinade well and add it to the quinoa salad. Season with a dash of pepper and salt.
  9. Stir the salad well. Then check the seasoning and add extra pepper, salt or lemon juice to taste. Serve the salad at room temperature.