quinoa salad with roasted butternut squash and microgreens

This quinoa dish is a light yet satisfying salad that can be a luncheon entree on its own, or topped with chicken for an easy weeknight meal. The orange squash, arugula, cranberries and goat cheese add color and texture to the dish. I would recommend serving with a medium-bodied white wine such as a Sauvignon Blanc or a rose.

  • Quinoa (2 cups, dried)

  • Butternut squash (2 cups, chopped into half-inch cubes)

  • Olive oil (4 tablespoons total)

  • Sea salt (2 teaspoons total)

  • Arugula microgreens (2 cups; can be found in most specialty grocery stores but you can also substitute arugula)

  • Dried cranberries (1 cup)

  • Goat cheese (1 cup, crumbled)

  • Shallot (1 small, finely chopped)

  • Dijon mustard (2 teaspoons)

  • Honey (2 teaspoons)

  • Cider vinegar (1 teaspoon)

  • Orange juice (2 teaspoons)

  1. Bring 2 cups of dried quinoa and 4 cups of water or chicken broth to a boil over medium heat. Reduce the heat to low and cover; cook the quinoa for 15 minutes, or until all the liquid has been absorbed. 

  2. Remove the quinoa from the stove and set aside to cool; fluff with a fork when cool.

  3. Preheat the oven to 350 degrees.

  4. Spread the chopped squash on a foil-lined baking sheet and drizzle with 2 tablespoons of olive oil and 1 teaspoon of salt.

  5. Roast the squash for 20 to 25 minutes, or until it is tender. Remove the cooked squash from the oven and set aside to cool until ready to assemble the salad.

  6. In a large mixing bowl, combine the cool quinoa, roasted squash, microgreens, cranberries, and goat cheese.

  7. In a small bowl, whisk the chopped shallot, mustard, honey, cider vinegar, orange juice, and 1 teaspoon of salt. Slowly whisk in 2 tablespoons of olive oil until the dressing is emulsified. 

  8. Add the dressing to the large mixing bowl and toss the salad gently to combine. Taste and add salt if the salad needs more seasoning. Serve cold or at room temperature.