Yield: 4
Butternut Squash & Cauliflower Quinoa
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
Roasted Vegetables
- 2 cups cauliflower florets
- 2 cups butternut squash
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
Dressing
- 3 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp agave syrup
- 1 shallot, minced
- ½ tsp caraway seeds
Salad
- 2 cups cooked red quinoa
- ¼ cup slivered almonds
- ¼ cup fresh chives
- 2 tbsp fresh mint
- ¼ cup crumbled goat cheese
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Arrange the cauliflower and squash on the baking sheet and drizzle over 1 tablespoon of olive oil. Season the vegetables with the garlic powder, smoked paprika, salt, and pepper. Bake the vegetables until they are golden and fork tender, about 25 minutes, tossing once, halfway through.
- While the vegetables are cooking, in a small bowl, whisk together the dressing ingredients and set them aside.
- In a large bowl, toss together the roasted cauliflower, squash, quinoa, almonds, chives, mint, and the dressing.
- Serve immediately topped with the goat cheese, or store in the refrigerator for up to 3 days.
Leave a Reply