Butternut Squash and Quinoa Salad

I’m not always a super health nut, but sometimes when I’m packing lunches for the HH, I try to stick with some healthier options. Sometimes I go overboard and he complains his lunches taste like cardboard, but then I make something like this and it gets rave reviews. Which is totally awesome because quinoa is packed full of protein and is just as healthy as it is yummy. Healthy and tasty lunches? Mission accomplished.

Ingredients

Salad
3 cups cooked quinoa
1 butternut squash, peeled, seeded and cubed
2 cups fresh spinach, chopped
Olive oil
Salt and pepper to taste

Dressing
1/4 cup balsamic vinegar
1/2 cup blue cheese crumbles
2 tablespoons olive oil
Salt and pepper to taste

Directions

Preheat the oven to 450 F. Place the butternut squash on a cookie sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until tender or about 15 minutes.

Cook quinoa. I like to cook my quinoa in a rice cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {I use vegetable stock most of the time}.

If you do not have a rice cooker, simply add the grains and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered until the liquid has been absorbed and grains are tender {about 20 minutes}.

While squash and quinoa are cooking, mix all dressing ingredients together until well blended. Once squash and quinoa are done, place them in a large bowl with the spinach. Pour the dressing over and toss to coat. Serve warm or chilled. It’s delicious either way.