Imagine a dish that combines the hearty richness of roasted winter squash, the protein-packed goodness of quinoa, and a tantalizing curry-tahini dressing that will make your taste buds dance with joy. This isn't just another salad – it's a culinary adventure that promises to elevate your vegan dining experience from ordinary to extraordinary. Whether you're a seasoned plant-based enthusiast or just looking to add some excitement to your meal prep, this winter squash quinoa salad is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium winter squash, diced
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- Salt to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Fresh cilantro for garnish
Instructions
- Begin by rinsing the quinoa under cold water in a fine mesh strainer. This helps remove any bitterness from the quinoa. Set aside.
- In a medium saucepan, bring 2 cups of water to a boil. Once boiling, add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Once cooked, remove from heat and let it sit covered for an additional 5 minutes.
- While the quinoa is cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced winter squash with 2 tablespoons of olive oil, 1 teaspoon of curry powder, and a pinch of salt. Make sure the squash is well-coated with the oil and spices.
- Spread the seasoned squash evenly on the prepared baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the squash is tender and slightly caramelized, stirring halfway through for even cooking.
- While the squash is roasting, prepare the tahini dressing. In a small bowl, whisk together 1/4 cup of tahini, 2 tablespoons of lemon juice, 1 minced garlic clove, and a pinch of salt. If the dressing is too thick, you can add a tablespoon of water at a time until you reach your desired consistency.
- Once the quinoa and roasted squash are ready, combine them in a large mixing bowl. Drizzle the tahini dressing over the top and gently toss to combine everything evenly.
- Transfer the salad to a serving dish or individual bowls. Garnish with fresh cilantro leaves for a pop of color and added flavor.
- Serve the winter squash quinoa salad warm or at room temperature, and enjoy your delicious and nutritious vegan meal!
Tips
- Quinoa Perfection: Always rinse your quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer for best results.
- Roasting Secrets: Cut your winter squash into uniform pieces to ensure even roasting. Don't overcrowd the baking sheet – this helps the squash caramelize instead of steaming.
- Dressing Hack: If your tahini dressing is too thick, gradually add warm water or lemon juice to achieve the perfect drizzling consistency.
- Make-Ahead Magic: This salad tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to meld and develop overnight.
- Customization is Key: Feel free to add toasted nuts, dried cranberries, or additional herbs to make this recipe your own. The base is incredibly versatile!
- Storage Tip: Store the quinoa, roasted squash, and dressing separately to maintain the best texture, and combine just before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
