Warm Butternut Squash Quinoa Salad
Warm butternut squash quinoa salad with tender skillet-cooked squash, cumin-seasoned quinoa, and crumbled feta cheese. A savory fall side dish made on the stovetop.
Servings: 8 cups/servings
Ingredients
- 2 cups dry quinoa
- 3 teaspoons ground cumin
- 3 cups water
- 2 tablespoons butter
- 3½ cups peeled and cubed butternut squash ½-inch cubes
- 1 teaspoon salt
- ¾ teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- ½ cup crumbled feta cheese
- Chopped fresh parsley optional for serving
Instructions
- Add dry quinoa, cumin, and water to a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to a simmer and cover. Cook for 12–15 minutes, or until the quinoa is tender and all the water has been absorbed. Fluff with a fork.
- While the quinoa cooks, melt butter in a large skillet over medium-low heat. Add cubed butternut squash, salt, Italian seasoning, and black pepper. Stir to coat, cover, and cook for 10–15 minutes, stirring occasionally, until the squash is fork-tender. Keep the squash pieces about ½ inch so they cook evenly.
- Remove the lid from the skillet and stir in the cooked quinoa. Continue heating until everything is hot and evenly combined.
- Sprinkle with crumbled feta cheese and optional fresh parsley. Serve warm.
Nutrition
Serving: 1cup