Add an interesting twist to meatless Mondays with Dietitian Debbie Dishes‘ recipe for this southwestern quinoa with roasted butternut squash. Quinoa and beans are good sources of plant-based protein, and Queso fresco would be a delicious addition if you don’t need keep the recipe vegan. For a quick weeknight meal simply roast the butternut squash ahead of time and make the salad when you’re ready.
Southwestern Quinoa with Roasted Butternut Squash Ingredients Directions Preheat oven to 350F. Toss cubed butternut squash in olive oil, salt, and pepper and spread into a single layer on a cookie sheet. Bake for 35-40 minutes or until lightly browned and soft. To make quinoa, bring quinoa and broth (or water) to a boil over medium-high heat. Lower heat to a simmer and cover partially with the lid. Let simmer for 15 minutes or until the liquid in the pan is absorbed by the quinoa. To make the salad, combine all the ingredients together in a large bowl and toss until well mixed. Serve warm or chilled with chopped avocado on top! Nutrition Information Serves: 4 | Serving Size: 2/3 cup Per serving: Calories: 575; Total Fat: 18g; Saturated Fat: 3g; Monounsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 88mg; Carbohydrate: 91g; Dietary Fiber: 23g; Sugar: 8g; Protein: 20g Nutrition Bonus: Potassium: 1645mg; Iron: 38%; Vitamin A: 484%; Vitamin C: 107%; Calcium: 18%
Deborah Davis MS, RD is a Registered Dietitian who practices clinical dietetics in Chicago, Illinois. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find Deborah in the kitchen, camera and spatula in hand, developing recipes for her blog and freelance pieces. Connect with Deborah on Twitter and Instagram. Photo courtesy of Deborah Davis.
Original recipe published on Dietitian Debbie Dishes.
