Quinoa Salad with Acorn Squash and Apples
This protein-packed quinoa dish full of creamy acorn squash, crunchy apples, and toasted walnuts is naturally gluten free and vegan.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 acorn squash (seeded and cut cubes (skin-on))
- 1/4 cup extra virgin olive oil (divided)
- 1 teaspoon salt (divided)
- 1/2 teaspoon pepper (divided)
- 1 cup quinoa (uncooked & prepared according to package instructions)
- 1 apple (cored and diced)
- 1/2 cup scallions (minced)
- 1/4 cup parsley (minced)
- 1/4 cup lemon juice
- 1/3 cup chopped walnuts (toasted)
Instructions
- 1
Pre-heat oven to 400 and line a baking sheet with foil.
- 2
Place acorn cubes in a resealable plastic bag and coat with half of the olive oil, salt and pepper (2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.) Seal bag and shake well to combine.
- 3
Scatter squash on prepared baking sheet and bake for 20-25 minutes or until softened.
- 4
While squash is baking, combine cooked quinoa, diced apple, scallions and parsley in a large bowl.
- 5
Toast walnuts in a dry pan for 4-5 minutes over medium heat or until they smell toasted. Add to bowl with quinoa.
- 6
Add cooked squash to the quinoa and dress with lemon juice, remaining olive oil, salt and pepper (2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.) Toss well and season with additional salt or pepper if needed.