Quinoa Salad With Crispy Roast Butternut Squash and Hazelnuts
This Quinoa Salad With Crispy Roast Butternut Squash and Hazelnuts is a simple vegan meal the whole family will love. Hearty and delicious, this is one you will make again and again.
- 2 cups butternut squash cut into ½ inch cubes
- 1 tbsp olive oil
- I cup quinoa rinsed
- 1 1/2 cups vegetable broth
- ½ cup finely chopped mint
- ½ cup finely chopped parsley
- 1 cup raw hazelnuts
- zest from ½ lemon
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Preheat oven to 350F.
Place butternut squash on a roasting tray, toss with olive oil, roast 20 minutes or until brown and crispy. Allow to cool.
Meanwhile, combine quinoa and broth in a saucepan and bring to a simmer. Reduce heat to low and cover. Cook for 20 - 25 minutes, until cooked through. Remove from heat and allow to sit covered for 5 more minutes.
While quinoa cooks, toast hazelnuts in a pan until fragrant but not browned.
Crush the hazelnuts until they are rough halves and quarters.
Once quinoa and butternut squash is cooled, combine with other salad ingredients, adding mint and hazelnuts at the ends.
Dress with lemon juice, olive oil, and salt to taste.
Calories: 450kcal | Carbohydrates: 43g | Protein: 11g | Fat: 28g | Saturated Fat: 2g | Sodium: 363mg | Potassium: 763mg | Fiber: 7g | Sugar: 3g | Vitamin A: 8500IU | Vitamin C: 30.4mg | Calcium: 112mg | Iron: 4.6mg