Meatless Monday
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Meatless Monday: Warm Autumn Quinoa & Squash Salad

 It’s officially Thanksgiving week!  Wow.  Last week, I gave you great vegetarian stuffed butternut squash recipe that would be perfect for Thanksgiving (http://www.newsforchews.com/2015/11/meatless-monday-stuffed-butternut-squash/) and today I’m giving you another recipe perfect for the day.  While last week was more of the main dish for your vegetarian friends, or just someone wanting to serve an alternative to turkey, today’s recipe would be a great side dish.  Follow the recipe below for a warm Autumn quinoa and squash salad!

Cook 1 cup of Quinoa according to package directions

4 oz Thinly sliced mushrooms

1/4 onion, chopped

2 cups butternut squash, diced small

1/2 teaspoon smoked paprika, 1/2 teaspoon garlic salt, salt, & pepper to taste

2 tablespoons mint, chopped

1/4 cup parsley, finely chopped

1/2 lemon, juiced

1/4 cup dried cherries

1/2 – 1 cup Feta cheese, crumbled

1/3 cup toasted walnuts, roughly chopped or toasted slivered almonds

Dressing:

1/2 tablespoon mustard

2 tablespoons white balsamic or apple cider vinegar

3 1/2 tablespoons olive oil

1/2 teaspoon smoked paprika

salt & pepper to taste

Wish together

Warm Autumn Quinoa & Squash Salad Ingredients

Warm Autumn Quinoa & Squash Salad Ingredients

 

While quinoa is cooking, sauté the mushrooms & onions in coconut oil, one at a time (or whatever fat you desire)

Once browned & cooked, remove from skillet and sauté the squash in olive oil for 5-8 minutes, until lightly browned & cooked

During last few minutes add the 1/2 teaspoon paprika, 1/2 teaspoon garlic salt, salt & pepper

Continue to stir

Add 1/4 cup water and deglaze the pan

Let sit for 10 minutes and then combine with cooked onion & mushrooms

Cover the pan and set off the heat.  Let sit for 10 minutes and then combine with cooked onion & mushrooms

Once quinoa is room temperature, stir in the lemon juice

Add salt and pepper

Add the dressing to the quinoa & mix

Add the mint & parsley

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If Quinoa is being eaten right away, combine the warm vegetable mixture, feta, & cherries

Sprinkle nuts on top

Warm Autumn Quinoa & Squash Salad ready to be served up

Warm Autumn Quinoa & Squash Salad ready to be served up

Serve

If serving later:

Refrigerate vegetable mixture, and then heat in microwave about 3 minutes on medium hight heat

Quinoa may be left of counter

When ready to serve, microwave the vegetable mixture and pour over the quinoa, topped with the feta

Stir in the cherries & sprinkle the nuts on top and you can serve over greens of choice, if desired (I used arugula)

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Warm Autumn Quinoa & Squash Salad
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
1688 calories
170 g
67 g
97 g
49 g
21 g
893 g
3491 g
18 g
0 g
71 g
Nutrition Facts
Serving Size
893g
Amount Per Serving
Calories 1688
Calories from Fat 849
% Daily Value *
Total Fat 97g
149%
Saturated Fat 21g
106%
Trans Fat 0g
Polyunsaturated Fat 27g
Monounsaturated Fat 44g
Cholesterol 67mg
22%
Sodium 3491mg
145%
Total Carbohydrates 170g
57%
Dietary Fiber 26g
104%
Sugars 18g
Protein 49g
Vitamin A
667%
Vitamin C
183%
Calcium
73%
Iron
94%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Cook 1 cup of Quinoa according to package directions
  2. 4 oz Thinly sliced mushrooms
  3. 1/4 onion, chopped
  4. 2 cups butternut squash, diced small
  5. 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic salt, salt, & pepper to taste
  6. 2 tablespoons mint, chopped
  7. 1/4 cup parsley, finely chopped
  8. 1/2 lemon, juiced
  9. 1/4 cup dried cherries
  10. 1/2 - 1 cup Feta cheese, crumbled
  11. 1/3 cup toasted walnuts, roughly chopped or toasted slivered almonds
Dressing
  1. 1/2 tablespoon mustard
  2. 2 tablespoons white balsamic or apple cider vinegar
  3. 3 1/2 tablespoons olive oil
  4. 1/2 teaspoon smoked paprika
  5. salt & pepper to taste
  6. Wish together
Instructions
  1. While quinoa is cooking, sauté the mushrooms & onions in coconut oil, one at a time (or whatever fat you desire)
  2. Once browned & cooked, remove from skillet and sauté the squash in olive oil for 5-8 minutes, until lightly browned & cooked
  3. During last few minutes add the 1/2 teaspoon paprika, 1/2 teaspoon garlic salt, salt & pepper
  4. Continue to stir
  5. Add 1/4 cup water and deglaze the pan
  6. Let sit for 10 minutes and then combine with cooked onion & mushrooms
  7. Cover the pan and set off the heat. Let sit for 10 minutes and then combine with cooked onion & mushrooms
  8. Once quinoa is room temperature, stir in the lemon juice
  9. Add salt and pepper
  10. Add the dressing to the quinoa & mix
  11. Add the mint & parsley
  12. If Quinoa is being eaten right away, combine the warm vegetable mixture, feta, & cherries
  13. Sprinkle nuts on top
  14. Serve
If serving later
  1. Refrigerate vegetable mixture, and then heat in microwave about 3 minutes on medium hight heat
  2. Quinoa may be left of counter
  3. When ready to serve, microwave the vegetable mixture and pour over the quinoa, topped with the feta
  4. Stir in the cherries & sprinkle the nuts on top
beta
calories
1688
fat
97g
protein
49g
carbs
170g
more
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Stay hungry…

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