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Warm Roasted Spaghetti Squash Quinoa Salad

Warm Roasted Spaghetti Squash Quinoa Salad. Such a wholesome, nutritious and delicious vegetarian recipe idea; as a side dish or as a nutritious lunch.

Roasted Squash and Quinoa Salad

Roasted Squash and Quinoa Salad

This salad an invention of Spouse’s that was made to use up some already cooked quinoa in the fridge. She added ginger for warmth and lemon for brightness to the quickly stir-fried peppers and onions.

Lemons with leaves on a white background.

Simple flavours like lemon and ginger can really brighten up a dish.

It was delicious served over sweet roasted spaghetti squash. This makes a terrific healthy lunch or I’d even serve it as a side dish with lean grilled chicken, pork or fish.

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Roasted Squash and Quinoa Salad

Roasted Squash and Quinoa Salad

If you like this recipe, be sure to try our Mediterranean Quinoa Salad:

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

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Roasted Squash and Quinoa Salad
Yield: 4 servings

Warm Roasted Spaghetti Squash and Quinoa Salad

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

A wonderfully flavourful vegetarian "spaghetti" salad.

Ingredients

For the roasted squash

  • 1 large spaghetti squash
  • salt and pepper to season
  • 1 tbsp olive oil

For the quinoa salad

  • 1/2 cup quinoa
  • 2 cups water, or chicken stock
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small red onion, diced
  • 1 cup bell pepper, chopped
  • 1 tbsp ginger, finely grated
  • 1/2 tsp five spice powder
  • salt and pepper to season
  • zest and juice of one lemon

Instructions

  1. Preheat oven to 375 degrees F.
  2. Cut the squash in half and remove the seeds and fibers from the center. Season with salt and pepper and brush the inside surfaces with the olive oil.
  3. Place on a baking sheet and roast for about 40 minutes or until fork tender. Use a fork to scrape out the cooked “spaghetti” strings of squash.

To prepare the quinoa salad

  1. Slowly simmer the quinoa in the salted water (or chicken stock for about 20 minutes until fully cooked. Quinoa should be cooked in a similar way as rice. I always turn the heat off for the last 5 minutes, cover and let sit, then fluff with a fork at the end.
  2. Heat the 2 tbsp oil over medium heat and add the garlic and red onion until they begin to soften.
  3. Quickly add the peppers and stir fry for one minute before adding the ginger, five spice powder, lemon zest, lemon juice and salt and pepper.
  4. Stir fry for only a few minutes before serving over the roasted spaghetti squash. T
  5. op with green onions and a drizzle of extra virgin olive oil if you like.

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Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 227Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 2mgSodium 576mgCarbohydrates 28gFiber 5gSugar 9gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.


Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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