Quinoa and Roasted Butternut Squash and Spinach Salad with Lemon Tahini Dressing

This quinoa and roasted butternut squash and spinach salad with lemon tahini dressing is a delicious and nutritious meal that is perfect for lunch or dinner. It’s packed with protein, fiber, and vitamins, and is sure to satisfy your taste buds.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Quinoa, Butternut Squash, Spinach, Lemon Tahini Dressing, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 cup quinoa

1 cup butternut squash, cubed

2 cups spinach

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons tahini

2 tablespoons lemon juice

1 tablespoon honey

2 tablespoons water

Cooking Instructions:

Preheat oven to 375°F.

Place cubed butternut squash on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.

Roast in the oven for 25-30 minutes, or until squash is tender.

Meanwhile, cook quinoa according to package instructions.

In a small bowl, whisk together tahini, lemon juice, honey, and water until combined.

In a large bowl, combine cooked quinoa, roasted butternut squash, and spinach.

Drizzle with tahini dressing and toss to combine.

Nutrition:

Calories: 456, Fat: 18g, Carbohydrates: 57g, Protein: 13g

Rating:

Quinoa and Roasted Butternut Squash and Spinach Salad with Lemon Tahini Dressing

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