I frequently turn to recipes like this one. The ingredients are very fantastic and can also be used as a fish marinade and for sweet potato fries. By incorporating your preferred grain or bean, you can change this dish! You can also use any plant that you choose.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- ground black pepper to taste
- ½ butternut squash – peeled, seeded, and cubed
- 1 zucchini, cubed
- 2 cups water
- 1 cup quinoa
- 2 cups chopped lacinato kale
- 2 cups chopped Italian parsley
- ½ cup raisins
- ½ cup chopped red onion
- ¼ cup apple cider vinegar
- 1 tablespoon honey
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet.
- Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool.
- Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.
Reviews
It was very good! thumbs up from 6 yo and husband. thumbs down from picky pants 12 yo.
Loved this!!! I’m trying to eat more kale and this was a perfect recipe for a dinner side dish. I left out the raw onions but otherwise followed the recipe. Highly recommend!!!
Surprisingly good! This recipe was interesting to me because of it’s Mediterranean diet concept but I was a little afraid because I haven’t made something like this before. I generally eye-ball my portions so I probably didn’t make it EXACTLY per the recipe. I doubled/tripled the spices to get a little more flavor out, but was able to get a very nicely balanced, yet gentle, zing from the vinegar, sweetness from the honey, kick from the chili pepper, crunch from the red onion, chew from the cranberries (sub’ed for raisins), squish from roasted squashes, overall texture pulled together by the little balls of quinoa. I highly recommend adding the parsley on top at serving as this preserved the unique flavor addition far more than mixing it in. This will probably become a standard as it would be great for potlucks or holiday gatherings (it’s beautiful!).
Delicious! And everyone ate it without complaints. I doubled the dressjng
A tasty and healthy lunch option – I loved it! Next time, I might increase the olive oil/apple cider vinegar/honey mix at the end to give a bit more moisture (I like stuff saucy!) But it was a hit and I’ll definitely make it again.
Followed recipe except used dried cranberries. It was great!