It’s not summer yet, but that doesn’t mean I have to stop making my fridge salads! This Chipotle Butternut Squash & Quinoa Salad is spicy, full of hearty autumn vegetables, and can easily be prepared cold or warm. It’s perfect for autumn! Like all my fridge salads, this salad holds up well in the fridge and can be eaten either as a base or alone. Continue reading to learn more.
HOW LONG WILL THIS SAALAD LASTEN?
This salad can be stored in an airtight container in the fridge for four days. It will vary depending on how fresh your ingredients are and the temperature in your refrigerator. To mix any dressings that have settled, give the salad a good stir before serving.
CHIPOTLE BUTTERNUT SQUASH & QUINOA SALAD: HOW TO SERVE
This salad can be served cold or warm. You can enjoy it either warm or cold. It’s great both ways!
Is THIS SAAL SPICY?
Yes. Yes. The dressing is rich in chipotle powder. It has a spicy-spicy taste. This salad is less spicy by substituting smoked paprika with chipotle powder.
WHAT CAN I USE IN PLACE OF BUTTERNUT SQUASH
You can make this salad with sweet potato in place of butternut squash. You can peel, dice and saute the sweet potato the same way as butternut squash. About 1.5 to 2 pounds of sweet potatoes are needed.
WHAT IF I HATE CILANTRO?
You have choices. You can substitute sliced green onions for cilantro to make this Chipotle Butternut Squash & Quinoa Salad. Even if you use cilantro, green onions can be used in this salad. This is a great way for leftovers to be used up!
CHIPOTLE BUTTERNUT QUINOA SALAD AND CHIPOTLE BUTTERNUT QUINOA SQUASH
This Chipotle Butternut Squash & Quinoa Salad can be made ahead and stored in the refrigerator. It’s great for quick and easy lunches throughout the week.
Prep time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: Each 1.25 cup
INGREDIENTS
- 1 cup quinoa ($1.20)
- 2 lbs. butternut squash (about 4 cups diced) ($1.45)
- 2 Tbsp of cooking oil ($0.08)
- 1 pinch salt ($0.02)
- 1 cup frozen corn (0.20)
- 1 15oz. 1 15oz.
DRESSING
- 1 cup chopped parsley (0.35)
- 1/2 cup chopped cilantro ($0.19)
- 3 cloves minced garlic ($0.24)
- 1/4 cup olive oil ($0.42)
- 2 Tbsp red vinegar ($0.20).
- 1 tsp dried Oregano ($0.10)
- 1/2 tsp ground cumin ($0.05
- 1 tsp of chipotle powder* ($0.10)
- 3/4 tsp salt ($0.05)
INSTRUCTIONS
- Use cool water to rinse the quinoa in a fine-mesh sieve. In a saucepan, combine the quinoa with 1.75 cups of water. Turn the heat to high and cover the pot. Once it reaches a boil, reduce the heat to low. Turn the heat down to low once the quinoa has boiled. Let it simmer for 15 minutes before removing the lid.
- After 15 minutes of simmering the quinoa, please turn off the heat and allow it to cool for 5 minutes.
- While the quinoa simmers, you can prepare the butternut squash. To create a flat, sturdy surface, trim the ends of the squash. To peel the squash, use a vegetable peeler. The squash should be cut in half lengthwise. Next, scoop out the seeds. Finally, cut the squash in half lengthwise.
- Once the quinoa has been cooked, combine it with the frozen corn in a large bowl. Mix well and allow the hot quinoa mixture to cool the corn. Place the bowl in a bowl.
- Next, cook the butternut squash. Place the oil in a large skillet. Heat it on medium heat. Once the oil is hot, add the squash diced and a pinch of salt. The squash should be fried until tender and lightly browned, approximately 15 minutes. Add a tablespoon of water to loosen any sticking spots.
- While the squash cooks, wash and drain the black beans and make the dressing. Combine the chopped fresh parsley and chopped cilantro with 1/4 cup olive oil, 1/4 cup red wine vinegar, 1/2 tsp crushed cumin, 1/2 tsp chopped garlic, 1 Tbsp chipotle, 1 Tbsp salt. Mix well.
- Once the butternut squash has been cooked, add it to your bowl along with the corn and the quinoa. Add the drained and rinsed black beans and the dressing. Mix well and season with salt if necessary. You can either eat it immediately or keep it in the refrigerator until you are ready to eat.
NOTES
*I used McCormick’s chilli powder with chipotle.
NUTRITION
Serving Size: 1.25 cups Calories : 540.75 Kcal Carbohydrates : 75.63 G Protein: 16.23 G Fat: 23.25g Sodium : 1109.98 mg Fiber : 17.1g
