Today’s post is a recipe of my own creation. I’m getting a little bit more comfortable in the kitchen just going off an idea in my head instead of following a recipe. We had some asparagus and some butternut squash that needed using up, so I decided to make an easy dish that I could pack for lunch, thus the Quinoa and Fall Veggie Salad was born.
1/2 a butternut squash, peeled and cubed (seeds removed)
1 cup quinoa
1 lb asparagus
4 oz feta cheese
1/2 a lemon
Dressing of choice
1. Toss the squash cubes in a little bit of olive oil and roast for about 25 minutes at 400 degrees F. Cut the tough ends off the asparagus and slice the stalks into 1″ long pieces. Throw these in the oven after 15 minutes, so that the asparagus cooks for about 10 minutes and it comes out finished at the same time as the squash.
2. Cook the quinoa in 2 cups of water according to package instructions. (Usually you add the water and quinoa in a covered pan and bring to a boil, then reduce heat and let it simmer for about 20 minutes).
3. Add the roasted veggies to the quinoa. Then crumble in the feta cheese. Juice the 1/2 a lemon and add the juice to the mix. Grate a little fresh pepper on top and mix well.
4. Allow salad to chill in the fridge for a while before eating. At this point it looks like this….
When ready to serve, drizzle with your choice of dressing. I tried balsamic vinegar and Gazebo Room Greek Dressing (not at the same time though). Both were great (although I must say I liked the Greek dressing better!)
This makes a great dish to pack for a lunch because it doesn’t need to be reheated. Plus, it’s packed full of good-for-you nutrients (protein from the quinoa and the feta…vitamin A and beta carotene from the squash…..B vitamins from the asparagus….fiber from – everything!)
PS. How cute is my dog? Look at those ginormous ears!!! Just had to share this adorable photo 🙂