Roasted Squash and Quinoa Salad

Dec 5, 2022All Recipes

AS SEEN ON GLOBAL NEWS – Quinoa is not only nutritious, but also great for a make-ahead meal. Its taste and texture make it perfect for lunch the next day as there’s nothing to go soggy.

Preparation Time: 15 minutes

Roasting Time: 30 minutes

Serves 8

3 cups (750 mL) peeled bite-size chunks, Ontario Butternut Squash (about 2 lb/1 kg)

1 tbsp (15 mL) each olive oil and Ontario Maple Syrup

1/2 tsp (2 mL) each salt and ground cumin

1/4 tsp (1 mL) cayenne pepper

1/2 cup (125 mL) quinoa

2/3 cup (150 mL) slivered Ontario Red Onion


3 tbsp (45 mL) each lemon juice and olive oil

1 clove Ontario Garlic, crushed

1/2 cup (125 mL) chopped fresh Ontario Mint

1/4 cup (50 mL)  each coarsely chopped hazelnuts and dried apricots

2 tbsp (25 mL) pumpkin seeds (pepitas)

In large bowl, stir together squash, oil, maple syrup, salt, cumin and cayenne. Place on baking sheet. Roast in 400°F (200°C) oven for 15 minutes; stir and roast until tender, 10 to 15 minutes.

Meanwhile, in a sieve, rinse quinoa very well under cold water. Place in medium saucepan; cover with 1 cup (250 mL) water. Cover and bring to boil; reduce heat and simmer until quinoa is tender, about 15 minutes. If any water remains, drain. Cover quinoa and let stand for 5 minutes. Fluff with fork.

In large bowl, place squash, quinoa and red onion; let cool slightly.

Dressing: In small bowl, whisk together lemon juice, oil and garlic. Pour over salad. Add mint, hazelnuts, apricots and pumpkin seeds; toss to coat.

Nutritional Information:

1 Serving

PROTEIN:                   4 grams

FAT:                             10 grams

CARBOHYDRATE:   26 grams

CALORIES:                205

FIBRE:                         3 grams

SODIUM:                    156 mg

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