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Quinoa Salad with Avocado and Roast Squash

Not exactly your typical salad, this one brings the healthy quinoa on the main stage, along with avocado, arugula leaves, and roasted squash. Speaking of squash, we are big fans of it, and we’re planning on using it for lots of winter-inspired recipes. Give the salad a fresh and exotic taste, by adding a few fruits on top, like orange slices and pomegranate seeds.
Not exactly your typical salad, this one brings the healthy quinoa on the main stage, along with avocado, arugula leaves, and roasted squash. Speaking of squash, we are big fans of it, and we’re planning on using it for lots of winter-inspired recipes. Give the salad a fresh and exotic taste, by adding a few fruits on top, like orange slices and pomegranate seeds.

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Ingredients

4 ounces of yellow squash, diced
1 teaspoon vegetable oil
salt
pepper
2 avocados
fresh coriander
fresh mint
1 teaspoon olive oil
½ lemon
3 ounces of arugula
4 ounces of cooked quinoa
½ orange, sliced
2 tablespoons of pomegranate seed
chives

Ingredients

Steps

1
Done

Preheat the oven to 360°F/180°C.

2
Done

Line a baking tray with parchment paper. Add the yellow squash and drizzle the vegetable oil over it. Season with salt and pepper.

3
Done

Slide the tray into the oven for the next 35 minutes.

4
Done

Slice the avocado into halves, remove its pit and place it in a tall glass container. Add the fresh coriander, mint, drizzle the olive oil, season with salt, and add the lemon juice.

5
Done

Set up your immersion blender and blend everything into a smooth mash.

6
Done

Start assembling the salad. Thinly slice the remaining avocado. Add the arugula, cooked quinoa, thinly sliced avocado, orange slices, pomegranate seeds, broccoli sprouts, avocado mash, and roasted squash.

7
Done

You can even top it with some spring onion, green parts only.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

532 kcal
Calories
7 g
Protein
37 g
Fat
52 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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