Warm Squash & Quinoa Salad
Active Time: 35 minutes / Cook Time: 25-30 minutes / Total Time: 45 minutes
Makes 4 servings
- For the roasted squash:
- 2 small Delicata squash, halved, seeded, and cut into ½” half-moons
- 1 tablespoon sesame seeds
- 1 tablespoon melted coconut oil, divided
- ½ tablespoon gluten-free gochujang (Korean hot pepper paste) OR Sriracha
- 1 teaspoon tamari
- For the quinoa and assembly:
- 1 cup quinoa, soaked overnight drained and rinsed if possible
- 2 cups water
- ½ teaspoon fine sea salt
- 4 scallions, chopped, divided
- 1 cup frozen shelled edamame*
- 2.5 oz. baby kale
- 1 avocado, halved, pitted, and sliced
- ¼ cup olive oil
- 2 tablespoons brown rice vinegar OR white wine vinegar
- 1” piece ginger, peeled and finely grated
- 1 garlic clove, peeled and finely grated
- 1 tablespoon tamari
- 2 teaspoons lime juice
- lime wedges, for serving
*Leftover edamame sprinkled with flaky salt makes a great snack, warm or cold! It can also be substituted almost anywhere you’d use frozen green peas.
- Preheat oven to 425°F. Line large baking sheet with parchment paper.
- Toss the squash and ½ tablespoon coconut oil together in a large bowl. Transfer 8 pieces of squash to the baking sheet.
- Whisk together remaining coconut oil, sesame seeds, gochujang, and tamari in a small bowl. Pour over the squash remaining in the large bowl and toss to combine. Transfer in a single layer to the baking sheet. Roast, flipping once, until tender and slightly browned, 25-30 minutes.
- While the squash roasts: Place quinoa, water, and sea salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and cook 15 minutes.
- Add half of scallions and 1 cup edamame to pot with quinoa, stir, cover, and cook 2 minutes. Turn off the heat, leave covered, and let steam 10 minutes.
- Place olive oil, vinegar, ginger, garlic, 1 tablespoon tamari, and lime juice in a small bowl or jar with a lid and whisk or shake to combine.
- Place ¼ of kale in each of two bowls and drizzle each with ½ tablespoon dressing.
- Fluff quinoa mixture and place ¼ of mixture on top of kale in each bowl; drizzle with another ½ tablespoon dressing.
- Reserve 8 plain pieces of squash for breakfast on Day 6, if desired, and top each bowl with ¼ remaining squash, ¼ remaining scallions, and ¼ sliced avocado. Drizzle each bowl with another ½ tablespoon dressing and serve with lime wedges.
- Package remaining kale, quinoa mixture, squash, scallions, avocado, and dressing in airtight containers for lunch tomorrow. Refrigerate until needed. The salad is good cold, room temperature, or slightly warmed.