Winter Squash Quinoa Salad with Tahini Dressing
Winter squash, broccoli and quinoa combine with the warm flavors of curry and tahini for the perfect cold weather salad!
Ingredients
- ¼ lb squash butternut, kabocha, etc, peeled and diced
- ½ lb broccoli cut into florets
- ⅔ cup uncooked quinoa
- 1 ⅓ cups water
- 1 teaspoon curry powder
For the dressing:
- ¼ cup tahini
- ¼ cup water
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
Instructions
- Steam squash and broccoli until tender, about 5 minutes. OR, roast vegetables at 400°F with a drizzle of olive oil until tender, about 15 minutes.
- Meanwhile, prepare the quinoa. In a saucepan, combine quinoa with water, curry powder and a pinch of salt. Bring to boil, then reduce to a simmer, cover and cook for 15 minutes or until all the water is absorbed.
For the dressing:
- In a mason jar or small bowl, thoroughly combine the tahini, water, lemon juice and maple syrup. Season to taste with salt and pepper.
- Toss vegetables and quinoa with the dressing and serve.
Nutrition
Serving: 1gCalories: 233kcalCarbohydrates: 30gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 32mgPotassium: 527mgFiber: 5gSugar: 3gVitamin A: 3386IUVitamin C: 60mgCalcium: 82mgIron: 3mg
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