Photo of Butternut squash quinoa salad

Butternut squash quinoa salad with a lemon garlic vinaigrette

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A light spicy salad with a lemony garlic dressing. Harrisa adds the heat, to sweet butternut quash. Feta cheese brings in some texture and saltiness. lemon adds the right amount of tang. Coriander and lemon zest for freshness.

A light spicy salad with a lemony garlic dressing. Harrisa adds the heat, to sweet butternut quash. Feta cheese brings in some texture and saltiness. lemon adds the right amount of tang. Coriander and lemon zest for freshness.

This salad will leave you craving for more. The recipe is inspired by a Lebanese dish I recently had at a food joint and loved it. We had a wonderful experience and I had create a dish that did remind me of our time spent there.
Autumn is here, and winter is just a few months away. It is still hot and humid, but to be honest, we are enjoying it as the outdoor time has increased. Harsh summers leave you drained. I will miss the melons and mangoes. However, I look forward to the seasonal produce especially pumpkins, and butternut squash. Pasta sauce with butternut squash is an absolute hit in my family, and I will be sharing it soon along with a few other recipes. Hope you enjoy this one!!

Butternut squash quinoa salad

Photo of Butternut squash quinoa salad
Quinoa and Bulgar wheat salad with Harissa roasted butternutsquash

Preparation time: 25 mins
Serves 1-2
Cooking time: 20 minutes

Ingredients:

Quinoa and Bulgar wheat 100 gms
Butternut squash 300 gms
Harissa paste 3 tbsp
Feta cheese 2tbsp (crumbled)
Onion 1/2
Olives (chopped) 2 tbsp
Olive oil 4 tbsp
Garlic 4 cloves
Chilli flakes (optional) 1/4 tsp
Lemon zest from one lemon
Juice of half a lemon
Honey 1 tbsp
Coriander
Salt and pepper

Method:

  1. Chop the butternut squash into cubes and mix with the Harissa paste, salt, pepper and olive oil. Roast for dinner 10 to 15 minutes in the oven at the 160 degree Celsius. Mixing them midway with a spatula.
  2. Cook the quinoa and wheat mix as per instructions on the packet or cook in 2 cups of chicken or vegetable stock. Once it’s cooked cover and let it fluff up for 10 to 15 minutes.
  3. Add olives, onions, butternut squash and feta cheese.
  4. Heat 4 tbsp of olive oil in a pan and add chopped garlic and chilli flakes. Let them sizzle a little and pour into a jar. Add honey, zest, juice of half a lemon, salt and pepper. Shake to mix all the ingredients in the dressing. Drizzle over salad just before serving. Garnish with sliced onions and coriander

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