Sautéed Squash and Quinoa Salad
This healthy and flavorful Sautéed Squash and Quinoa Salad Recipe is surprisingly easy to make and can be done in less time. Need to watch your weight this holiday season? This fresh salad will keep you on track with your health goals!
Servings: 2
Calories: 514kcal
Ingredients
- 2 Cups Butternut Squash Cubes
- ¼ Cup Olive
- 1 tablespoon Sesame Seeds
- ½ Cup Uncooked Quinoa
- 2 Cup Vegetable Stock
- 4 Cups Arugula
- 2 Cups Red Leaf Lettuce
- 1 Apple Sliced
- 1 Red Onion chopped
- 1 Stalk Celery sliced
- Pinch Salt
Salad Dressing (Balsamic Vinaigrette)
- ¼ Cup Balsamic Vinegar
- ¼ Cup Olive oil
- 1 tablespoon Agave Syrup
- 1 Garlic Clove minced
- 1 tablespoon Lemon Juice
- 1 teaspoon Lemon Zest
- Salt and Pepper to taste
Instructions
- In a non-stick frying pan, heat a ¼ cup of olive oil.
- Add squash sauté for 5 minutes until squash is golden brown and tender.
- Add Salt and Sesame seeds, sauté for 1-2 minutes.
- Remove squash and sesame seeds from pan and place on papertowels to drain oil and allow to cool.
- In a medium pot boil the vegetable stock over high heat.
- Add quinoa and simmer for 10 minutes or until tender. Drain and set aside.
For Dressing:
- Whisk together ¼ Cup Balsamic Vinegar, ¼ Cup Olive oil, 1 tablespoon Agave Syrup, 1 Garlic Clove (minced), 1 tablespoon Lemon Juice, 1 teaspoon Lemon Zest, Salt and Pepper to taste.
Salad Preparation
- In a bowl place sautéed squash, quinoa, chopped red onion, celery, agave syrup, pinch of pepper, sliced apple, lettuce and arugula. Drizzle enough dressing in to lightly coat the salad and toss to combine.
Nutrition
Serving: 1g | Calories: 514kcal | Carbohydrates: 87g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 889mg | Potassium: 1219mg | Fiber: 11g | Sugar: 33g | Vitamin A: 15064IU | Vitamin C: 43mg | Calcium: 183mg | Iron: 5mg