Mediterranean Warm Quinoa Salad with Squash and Cauliflower

• Vegetarian
• Gluten free

• Produce

  • 1 cup Butternut squash, small
  • 1 cup Cauliflower
  • 2 Garlic cloves
  • 2 Green onion, small
  • 1 tsp Oregano
  • 1/4 cup Raisins
  • 1 Red bell pepper
  • 1/2 Red onion, small

• Condiments

  • 1 tbsp Honey
  • 2 tbsp Lemon juice
  • 1/4 Olives, small

• Pasta & Grains

  • 1 cup Quinoa, dried

• Baking & Spices

  • 1/2 tsp Paprika

• Dairy

  • 1/2 cup Feta cheese

Found on chefdehome.com

Description

Ingredients

• 1 Cup Quinoa  (dried)
• 1 Cup Butternut Squash  (small diced)
• 1 Cup Cauliflower  (broken small florets)
• 1 Red Bell Pepper  (seeds removed, small diced)
• 1/4 Olives  (small chopped)
• 1 tsp Oregano  
• 1/2 tsp Paprika  
• 2 tbsp Lemon  (juice)
• 1/2 Red Onion  (small diced)
• 2 Garlic  (cloves, minced)
• 1 tbsp Honey  
• 1/2 Cup Feta Cheese  
• 1/4 Cup Raisins  
• 2-3 Green Onion  (small chopped, for garnish, optional)

Directions

• 1. Rinse quinoa, add to a pot with 2 cups of water and 1/4 teaspoon salt. Bring to boil, then simmer for 12 minutes or until all water has been absorbed. Remove from heat, cover and set aside. 2. In a saute pan, heat 1 tablespoon oil. Add onion, garlic, and squash with oregano and saute until squash is fork tender but not mushy (about 5 minutes.) Stir in between to avoid burning garlic and spices. 3. Now, add in cauliflower and bell pepper with paprika and continue cooking for 3-4 minutes or until cauliflower is tender but still crunchy. Reduce heat to low. Add in honey, salt, raisins (if using), lemon juice. Mix well so that honey is well mixed. 4. Add in cooked quinoa, green onion, and feta cheese. Toss well to combine. Taste and adjust salt and black pepper. Serve warm or at room temperature with protein of your choice. Enjoy!