Roasted Butternut Squash Quinoa salad

A warm, sweet and refreshing quinoa salad, packed with all wholesome ingredients… where can you go wrong? I have made this salad and eaten at the same time, nice and warm, but also had left overs the following day from the fridge… both times it tasted amazing. Its always great to make quinoa salads, not only for its taste but also because quinoa is a complete protein since it contains all nine essential amino acids. Its a great grab and go meal for lunches when you are busy and need something quick. I have previously written about the different types of quinoa, for this recipe in particular I think the red quinoa with the roasted butternut squash is a great mix.


For the Quinoa salad:

  • 3 cups butternut squash, cut into 1″ pieces
  • 1 tbsp olive oil
  • 1 cup uncooked red quinoa
  • 2 cups water
  • ⅓ cup dried cranberries
  • 3 tbsp pumpkin seeds
  • 8-10 baby tomatoes, quartered
  • 1 avocado, cubed
  • handful of chopped coriander
  • salt and black pepper, to taste

For the dressing:

  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • ½ raw garlic clove, grated finely OR dash of garlic powder
  • salt and black pepper, to taste


  1. Preheat the oven to 180oC.
  2. Cut the butternut squash into 1″ pieces.
  3. On a baking sheet add a layer of grease proof paper. Place the cut butternut squash onto the tray and drizzle with a tbsp of olive oil.
  4. Add some black pepper and salt and then place in the oven to bake for 35-40 minutes, or until soft and caramelised.
  5. Add red quinoa to a pan with water and bring to a boil in a medium saucepan. Cover, then reduce the heat to low, and simmer for about 15 minutes, or until all the water looks to be absorbed. Turn off heat and let sit with lid on for 5 more minutes. Then fluff with a fork.
  6. Mix with all other ingredients
  7. Mix together all ingredients for the dressing, and pour over the quinoa salad.


This recipe is an adaption from Little Broken website.

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