Chipotle Butternut Squash and Quinoa Salad
This make ahead Chipotle Butternut Squash and Quinoa Salad holds up well in your refrigerator for fast and easy lunches all week!
Servings: 4 1.25 cups each
Calories: 540.75kcal
Equipment
- Mesh Sieve
- Chef's Knife
Ingredients
- 1 cup quinoa $1.20
- 2 lbs. butternut squash (about 4 cups diced) $1.45
- 2 Tbsp cooking oil $0.08
- 1 pinch salt $0.02
- 1 cup frozen corn $0.20
- 1 15oz. can black beans $0.49
Dressing
- 1 cup chopped parsley $0.35
- 1/2 cup chopped cilantro $0.19
- 3 cloves garlic, minced $0.24
- 1/4 cup olive oil $0.42
- 2 Tbsp red wine vinegar $0.20
- 1 tsp dried oregano $0.10
- 1/2 tsp ground cumin $0.05
- 1 tsp chipotle powder* $0.10
- 3/4 tsp salt $0.05
Instructions
- Rinse the quinoa well with cool water in a fine wire mesh sieve. Add the quinoa and 1.75 cups water to a sauce pot. Place a lid on the pot, turn the heat up to high, and allow it to come to a boil. Once boiling, turn the heat down to low, and let the quinoa continue to simmer for 15 minutes (lid on).
- After 15 minutes of simmering, turn the heat off, and let the quinoa rest for 5 minutes.
- While the quinoa is simmering, prepare the butternut squash. Cut the ends off the squash to provide a flat sturdy surface. Use a vegetable peeler to peel the squash. Cut the squash in half, lengthwise, then scoop out the seeds. Finally, dice the remaining squash.
- When the quinoa is finished cooking, add it to a large bowl along with the frozen corn. Stir to combine, allowing the hot quinoa to thaw the corn. Set the bowl aside.
- Next cook the butternut squash. Add the cooking oil to a large skillet and place it over medium heat. Once hot, add the diced squash and a pinch of salt. Sauté the squash until it is tender and slightly browned (about 15 minutes). If the squash begins to stick, add a tablespoon or two of water and allow the steam to loosen the squash.
- While the squash is cooking, rinse and drain the black beans, and prepare the dressing. In a small bowl, combine the chopped fresh parsley, chopped fresh cilantro, three cloves of minced garlic, 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp chipotle powder, and 1 tsp salt. Stir to combine.
- When the butternut squash is finished cooking, add it to the bowl with the corn and quinoa. Also add the rinsed and drained black beans, and the prepared dressing. Stir to combine, then season with salt to taste, if needed. Enjoy immediately or refrigerate until ready to eat!
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Notes
*I used McCormick's chipotle chili powder.
Nutrition
Serving: 1.25cups | Calories: 540.75kcal | Carbohydrates: 75.63g | Protein: 16.23g | Fat: 23.25g | Sodium: 1109.98mg | Fiber: 17.1g