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Warm Quinoa Salad
2 cups quinoa
1 medium butternut squash – peeled, seeded and cut into a ½-inch dice
1 small red onion, diced
3 or 4 scallions, thinly sliced
3 Tbsp olive oil, divided
1 cup crumbled feta cheese, divided
2 tsp dill
1 tsp salt (or to taste)
1 tsp black pepper
Juice of ½ a lemon
Preheat your oven to 400 degrees. Toss the squash cubes with 2 tablespoons of olive oil until all the pieces are coated. Arrange in a single layer on a rimmed baking sheet and roast in the oven for about 15 minutes.
While the squash is roasting, cook the quinoa. I usually cook 2 cups of quinoa with 3-3.5 cups water and a pinch of salt. Bring it all to a boil, then cover, reduce heat to low, and simmer for 15 minutes. When it's done cooking, transfer the quinoa to a large bowl.
Chop the onion and the scallions, and add to the quinoa while it’s still warm.
Check your squash! It’s ready when it’s easy to pierce with a fork, turning brown and slightly crispy on one side. Add it to the bowl, making sure you get any nice crunchy bits and all the oil from the pan.
Throw in the salt, pepper, dill, and lemon juice and mix everything well.
Last, add ¾ cup of feta and toss to combine.
Taste and adjust the salt, pepper or lemon juice to your liking.
To serve, sprinkle the last ¼ cup of the feta over the top, and drizzle with the last tablespoon of olive oil.