Imagine a dish that transports you to the sun-drenched coasts of the Mediterranean with every single bite - a vibrant, nutritious warm quinoa salad that's not just a meal, but a culinary adventure! This incredible recipe combines the nutty richness of quinoa with the sweet, caramelized goodness of roasted butternut squash and cauliflower, creating a symphony of flavors that will make your taste buds dance with excitement. Whether you're a health-conscious foodie or someone looking to elevate their weeknight dinner, this Mediterranean-inspired salad is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup butternut squash, diced
- 1 cup cauliflower florets
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the squash and cauliflower, ensuring they become tender and slightly caramelized.
- Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness. Once rinsed, place the quinoa in a medium saucepan.
- Add 2 cups of vegetable broth to the saucepan with the rinsed quinoa. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- While the quinoa is cooking, prepare the vegetables. On a baking sheet, toss the diced butternut squash and cauliflower florets with 1 tablespoon of olive oil, salt, and pepper to taste.
- Spread the vegetables in a single layer on the baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and lightly browned. Stir halfway through for even cooking.
- Once the vegetables are roasted, remove them from the oven and set aside to cool slightly.
- In a large bowl, combine the cooked quinoa, roasted butternut squash, and cauliflower. Add the halved cherry tomatoes and crumbled feta cheese.
- In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, and additional salt and pepper to taste. This will be your dressing.
- Pour the dressing over the quinoa and vegetable mixture, and gently toss to combine all the ingredients evenly.
- Serve the warm quinoa salad immediately, or let it cool to room temperature. It can also be stored in the refrigerator for up to 3 days, making it a great option for meal prep.
Tips
- Rinse quinoa thoroughly to remove its natural coating (saponin) which can cause a bitter taste.
- Use vegetable broth instead of water for cooking quinoa to add extra depth of flavor.
- For perfect roasted vegetables, ensure they are cut into similar-sized pieces and spread in a single layer on the baking sheet.
- Don't skip the lemon juice in the dressing - it adds a bright, fresh note that balances the richness of the roasted vegetables.
- For added protein, consider mixing in some chickpeas or grilled chicken.
- This salad tastes even better the next day, so don't hesitate to make it in advance for meal prep.
- Feel free to experiment with different herbs like fresh parsley or mint to customize the flavor profile.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 10g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
