Healthy Holiday Recipe: Make a roasted butternut squash and quinoa salad.

 

Butternut squash and quinoa salad.- magicstudios

 Surprise yourself. Make a roasted butternut squash and quinoa salad.

Ah, the comfort of the familiar! My culinary repertoire was once dominated by stacks of fluffy pancakes, hearty servings of Kenyan ugali, and bowls of good old ordinary pilau rice. It was a satisfying, if not entirely adventurous, routine—or was it? But then, one day, as I was contemplating yet another pancake breakfast, a wild idea struck me—what if I ventured beyond my carbohydrates? What if I dared to try something different, something like... roasted butternut squash? Don’t be unduly worried if it sounds like a strange dish. You will find alternatives as explained below.

Today, we're diving into the world of healthy holiday dishes with a delicious and nutritious Roasted Butternut Squash and Quinoa Salad. Get ready to embark on a culinary adventure that proves you don't need to be a master chef to whip up something both healthy and festive. Grab your apron, because things are about to get delightfully messy.

The mere thought was both exhilarating and mildly terrifying. I mean, what even is butternut squash? Is it a nut? Is it a squash? Does it dance salsa when I'm not looking? With a mix of curiosity and the reckless abandon for someone who just might have had too much coffee. Armed with a knife, a squash that looked vaguely like a musical instrument, and a dare-devil attitude, I set out to create something that would make even the most die-hard ugali enthusiast sit up to take notice. I realised that this will help you. So, I set out to create something that would make even the most die-hard ugali enthusiast sit up and take notice.

And thus began my journey into the world of healthy holiday dishes, with a Roasted Butternut Squash and Quinoa Salad that promised not just nutrition but a full-fledged flavour fiesta. So folks who are in a comfort zone, such as African Luhias and Luos, keep reading. Tie on your aprons and join me as we take a delicious detour from the ordinary!

Here’s how to make roasted butternut squash and quinoa salad.

The roasted butternut squash and quinoa salad isn't just any salad—it is a satisfying, nutrient-packed party on your plate.

Picture this: sweet, roasted butternut squash mingling with nutty quinoa, crisp kale, tart dried cranberries, and creamy cheese. It’s a delightful potpourri of flavours and textures, all brought together with a splash of olive oil and lemon juice. Each bite is like a little symphony for your taste buds.

The best part? You don’t need to hunt down any exotic ingredients. Everything you need is easily available at your local grocery store. So, grab your apron and get ready to make a salad that's palate-pleaser.

Ingredients

For this dish, you'll need the following ingredients:

• Butternut Squash: This is the star of the show. Its natural sweetness and creamy texture, when roasted, will add a wonderful depth to the salad. It is rich in vitamins A and C, fibre, and antioxidants. butternut squash supports immune function, skin health, and digestive health.
• Quinoa: This is a superfood that is not only high in protein but also gluten-free. Quinoa adds a nutty flavour and a satisfying texture to the salad and is a complete protein source, quinoa provides all nine essential amino acids. It's also high in fibre, iron, magnesium, and manganese, making it an excellent choice for a balanced diet.

• Kale: Known for its health benefits, kale brings a slightly bitter, earthy flavour and a robust crunch to the mix. In Kenya, we call it Sukuma Wiki. Kale is a nutritional powerhouse, offering high amounts of vitamins K, A, and C, as well as minerals like calcium and potassium. Its antioxidant properties help fight inflammation and support overall health.
• Dried Cranberries: These add a burst of tart sweetness, balancing the savoury and sweet elements of the dish. If you cannot find cranberries, here are exciting alternatives:

                                                     

                                                             Kale and cranberris - magicstudios

1. Dried cherries: They offer a similar tart-sweet flavour and chewy texture as quinoa.
2. Raisins: Are a classic choice that adds a bit more sweetness.
3. Dried Apricots: Chop them up for a tangy twist.
4. Pomegranate Seeds: Fresh and juicy, they add a delightful crunch.
5. Dried Currants are smaller but packed with a punch of flavour.
6. Fresh or dried blueberries will give you a slightly sweeter taste.

• Feta Cheese: This creamy, tangy cheese adds richness and a touch of saltiness that complements the other flavors. This is the best cheese for this salad. But if you have difficulties finding it, here are alternatives:

1. Goat Cheese: Similar in texture and tanginess, goat cheese can be a perfect swap.
2. Ricotta Salata: A firmer, saltier cheese that crumbles well and adds a nice bite.
3. Blue Cheese: For a stronger flavour, blue cheese can add a rich, bold twist.
4. Halloumi: If you prefer a grilled or pan-fried option, halloumi adds a wonderful salty flavour and  a unique texture.
5. Mozzarella: Fresh mozzarella, especially when torn into small pieces, offers a mild and creamy alternative.
6. Parmesan: Shaved or grated, parmesan adds a nutty and savoury element to the salad.

• Olive Oil: Used both for roasting the squash and dressing the salad, olive oil adds a smooth, fruity note.

While olive oil is a classic choice, you can use other oils for your roasted butternut squash and quinoa salad. Here are some alternatives and their benefits:

1. Sunflower Oil: Has a mild flavour and high smoke point, making it great for roasting the squash without overpowering the other ingredients.
2. Maize (Corn) Oil: it is sold in Kenya as Mazola oil. It has a neutral taste, perfect for both roasting and dressing.
3. Canola Oil: It is mild in flavour and versatile for cooking and dressings. It is known for its heart-healthy properties.
4. Groundnut (Peanut) Oil: Adds a slightly nutty flavour that can complement the quinoa and butternut squash nicely.

• Lemon Juice: Freshly squeezed lemon juice brightens the flavours and adds a zesty kick. This citrus fruit is a great source of vitamin C and antioxidants, promoting immune health and aiding digestion.

• Salt and pepper: essential for seasoning and bringing all the flavours together.

Instructions

Now, let's delve into the step-by-step process of preparing this delicious salad:

1. Roasting the butternut squash:
• Begin by preheating your oven to 400°F (200°C). While the oven heats up, peel and make cubes of the butternut squash. Aim for uniform pieces to ensure even roasting.
• Place the cubed squash on a baking sheet. Drizzle with olive oil, then season generously with salt and pepper. Toss to coat the squash evenly.
• Spread the squash in a single layer on the baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and slightly browned at the edges. Roasting enhances the natural sweetness of the squash and adds a beautiful depth of flavour.
2. Cooking the Quinoa Quinoa, a nutrient-dense seed, is often called by its botanical name, Chenopodium quinoa.
• While the squash is roasting, rinse the quinoa under cold water to remove its natural saponin coating, which can taste bitter.
• In a medium saucepan, combine the rinsed quinoa with water (typically a 1:2 ratio of quinoa to water). Bring to a boil, then reduce the heat to low and cover the saucepan.
• Let the quinoa simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender. Fluff the cooked quinoa with a fork and let it cool slightly.

Quinoa is sometimes referred to as "pseudo-cereal" due to its grain-like uses despite not being a true cereal. However, if you’re looking for substitutes for quinoa, here are some, but they might need to be treated differently:

1. Amaranth: Another pseudo-cereal with a similar nutritional profile, used in soups, salads, or porridge.
2. Millet: A small-seeded grain, rich in fibre, and great in or salads.
3. Barley: A nutty-flavoured grain, excellent for soups or stews,
4. Bulgur Wheat: A quick-cooking cracked wheat, popular in Middle Eastern dishes.
5. Chia Seeds: Though smaller, chia provides comparable nutritional benefits.

Preparing the salad:

• • Once the squash is roasted and the quinoa is cooked, it’s time to assemble the salad. In a large mixing bowl, combine the roasted squash, cooked quinoa, and chopped kale. The kale should be washed and destemmed before chopping.
  • Add the dried cranberries to the bowl. Their tartness will provide a lovely contrast to the other flavours.
  • Crumble the cheese over the salad. You can adjust the amount based on your preference for tanginess and creaminess.

 

1. Dressing the Salad:
• Drizzle the salad with olive oil and freshly squeezed lemon juice. The olive oil adds a silky texture, while the lemon juice brightens the overall flavour.
• Season with salt and pepper to taste. Toss everything together gently to ensure all the ingredients are well mixed and coated with the dressing.

Serving the salad

The Roasted Butternut Squash and Quinoa Salad is a versatile dish that can be enjoyed in various ways. As a main dish, it's filling and nutritious, especially if you add some protein like grilled chicken or tofu. As a side dish, it pairs wonderfully with grilled meats, fish, or a simple soup, making for a well-rounded meal. It’s also a crowd-pleaser at potlucks or picnics, thanks to its great taste and easy portability.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The salad tastes even better the next day as the flavours meld together. For the best texture, keep the dressing separate and add it just before serving.

Conclusion

The Roasted Butternut Squash and Quinoa Salad is a testament to how simple and wholesome ingredients can come together to create a delicious and nutritious dish. It's perfect for any occasion, whether you're preparing a quick dinner or serving guests. The combination of flavours and textures ensures that every bite is a delight, while the health benefits make it a wise choice for anyone looking to eat well.

By incorporating seasonal ingredients and taking the time to roast, chop, and mix, you're not just making a salad—you're creating a culinary experience that celebrates the beauty and bounty of natural foods. Enjoy every bite, knowing that you're nourishing your body and delighting your senses with this wonderful recipe.

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