Chipotle Butternut Squash and Quinoa Salad
User Reviews
4.7
Chipotle Butternut Squash and Quinoa Salad
Description
Chipotle Butternut Squash and Quinoa Salad brings together quinoa cooked to a fluffy texture, tender butternut squash sautéed with a pinch of salt, and complementary ingredients like corn and black beans. The dressing blends fresh parsley and cilantro with garlic, olive oil, red wine vinegar, and chipotle powder, lending a smoky and slightly spicy dimension to the dish. Sautéing the squash in neutral oil ensures it softens without overpowering its natural sweetness.
The salad balances the grainy texture of quinoa with the softness of roasted squash and the hearty presence of beans and corn. The freshly made dressing ties these elements together with a bright and smoky flavor profile enhanced by oregano and cumin.
This salad can be served on its own or as a side to grilled meats or roasted vegetables. It provides a filling option suitable for vegetarians who include grains and legumes in their diet.
Using McCormick's chipotle chili powder specifically imparts a distinct smoky heat. The salad benefits from proper rinsing of quinoa and resting it after cooking, which helps achieve the ideal texture. Sauté the squash until just tender to maintain shape and sweetness.
Ingredients
- 1 cup quinoa $1.20
- 2 lbs. butternut squash $1.45, about 4 cups diced
- 2 Tbsp neutral cooking oil $0.08, generic cooking oil
- 1 pinch salt $0.02
- 1 cup corn $0.20, frozen
- 1 oz. can black beans $0.49
Dressing
- 1 cup parsley $0.35, chopped
- 1/2 cup cilantro $0.19, chopped
- 3 cloves garlic $0.24, minced
- 1/4 cup olive oil $0.42
- 2 Tbsp red wine vinegar $0.20
- 1 tsp oregano $0.10, dried
- 1/2 tsp cumin $0.05, ground
- 1 tsp chipotle powder $0.10
- 3/4 tsp salt $0.05
Instructions
- Rinse the quinoa well with cool water in a fine wire mesh sieve. Add the quinoa and 1.75 cups water to a sauce pot. Place a lid on the pot, turn the heat up to high, and allow it to come to a boil. Once boiling, turn the heat down to low, and let the quinoa continue to simmer for 15 minutes (lid on).
- After 15 minutes of simmering, turn the heat off, and let the quinoa rest for 5 minutes.
- While the quinoa is simmering, prepare the butternut squash. Cut the ends off the squash to provide a flat sturdy surface. Use a vegetable peeler to peel the squash. Cut the squash in half, lengthwise, then scoop out the seeds. Finally, dice the remaining squash.
- When the quinoa is finished cooking, add it to a large bowl along with the frozen corn. Stir to combine, allowing the hot quinoa to thaw the corn. Set the bowl aside.
- Next cook the butternut squash. Add the cooking oil to a large skillet and place it over medium heat. Once hot, add the diced squash and a pinch of salt. Sauté the squash until it is tender and slightly browned (about 15 minutes). If the squash begins to stick, add a tablespoon or two of water and allow the steam to loosen the squash.
- While the squash is cooking, rinse and drain the black beans, and prepare the dressing. In a small bowl, combine the chopped fresh parsley, chopped fresh cilantro, three cloves of minced garlic, 1/4 cup olive oil, 2 Tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp chipotle powder, and 1 tsp salt. Stir to combine.
- When the butternut squash is finished cooking, add it to the bowl with the corn and quinoa. Also add the rinsed and drained black beans, and the prepared dressing. Stir to combine, then season with salt to taste, if needed. Enjoy immediately or refrigerate until ready to eat!
Notes
- Use a good-quality chipotle chili powder like McCormick's to achieve the intended smoky, spicy flavor.
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Let the quinoa rest after simmering to finish absorbing moisture for optimal texture.
- Sauté the butternut squash until tender but not mushy to retain some texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.25 cups each
Amount Per Serving
Calories 54075 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 540.75kcal | 27% |
| Carbohydrates | 75.63g | 25% |
| Protein | 16.23g | 32% |
| Fat | 23.25g | 36% |
| Sodium | 1109.98mg | 46% |
| Fiber | 17.1g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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