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Feta and Quinoa Squash Salad

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7 ounces of cooked quinoa
3 ounces of cooked butternut squash , chopped
½ cup dried cranberry
½ cup pecan nut
1 tablespoon olive oil
1 celery stick , chopped
½ cup celery leaves
1 tablespoon fresh parsley , chopped
3 ounces of feta
balsamic glaze for serving

Nutritional Information

658 kcal
17 g
42 g
59 g

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Nothing easier than making a salad, right? Right, but as long as you have all the ingredients ready for the tossing. So why don't we cook some quinoa first and then some butternut squash? From there it's all about mixing all the ingredients together. So little fuss for so much delight!




Cooking the quinoa:

Rinse the quinoa under cold running water, using a strainer. Add it to a pan together with salted water and bring it to a boil over medium heat. Reduce heat and simmer for 15-20 minutes or until the liquid is absorbed.


Baking the squash:

Preheat the oven to 350⁰F/175⁰C. Bake the squash until easily pierced with a fork or for 1 1/2 hours.


Add all the ingredients to a bigger bowl and mix them together. Serve with feta on top and drizzled with balsamic glaze.

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard work for my better half, as she supervised my new experiments. But lately, results really started to show, so wish me luck!

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