Quinoa and Roasted Delicata Squash and Mushroom Salad with Lemon Vinaigrette

This Quinoa and Roasted Delicata Squash and Mushroom Salad with Lemon Vinaigrette is a delicious and nutritious meal that is perfect for lunch or dinner. It’s packed with flavor and nutrition, and is sure to please everyone!

Cooking Equipment:

Baking sheet Skillet Small bowl Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Quinoa, Delicata Squash, Mushroom, Lemon Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 cup quinoa

1 delicata squash, cut into cubes

1 cup mushrooms, sliced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon honey

Cooking Instructions:

Preheat oven to 375°F.

Place the cubed delicata squash on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with garlic powder, oregano, salt, and pepper. Roast in the oven for 20 minutes.

Meanwhile, cook the quinoa according to package instructions.

Heat a skillet over medium heat and add the mushrooms. Cook for 5 minutes, stirring occasionally.

In a small bowl, whisk together the lemon juice, olive oil, and honey.

Once the delicata squash is done roasting, combine it with the cooked quinoa and mushrooms in a large bowl. Drizzle with the lemon vinaigrette and toss to combine.

Nutrition:

Calories: 437, Fat: 15g, Protein: 11g, Carbohydrates: 63g, Fiber: 8g, Sodium: 590mg

Rating:

Quinoa and Roasted Delicata Squash and Mushroom Salad with Lemon Vinaigrette

Did You Know?