22 Feb Roasted Butternut Squash & Black Bean Quinoa
Prep Time: 10 mins. Cook Time: 30-45 mins.
Serves: 4-6 servings
- 1 cup quinoa
- 1¾ cups water
- 1 medium butternut squash, peeled, seeded, and cut into small cubes (*tip: if cutting your own squash seems daunting, you can usually find it pre-cut in most grocery store vegetable sections)
- 1 15 oz can black beans, rinsed and drained
- 2 tbsp olive oil, plus additional for roasting squash
- 1 large handful cilantro, roughly chopped (about ½ – ¾ cup)
- 1 cup crumbled cotija cheese/about 4-6oz, crumbled (*optional)
- juice of one lime
- kosher salt and fresh black pepper
- lime wedges for serving (if desired)
- First, get the butternut squash cooking. Preheat oven to 425 F. Spread the squash cubes onto a baking sheet (covered with parchment or foil if you want an easy cleanup), and drizzle them with just enough olive oil to lightly coat the squash. Season the squash with a few healthy pinches of kosher salt and fresh black pepper. Roast at 425F, tossing frequently, until the squash is soft, tender, and caramelized in places (30 – 45 minutes, depending on how hot your oven runs).
- While the squash cooks, rinse the quinoa well under running water to remove the bitter outer layer. Place the quinoa and water into a saucepan, and bring to a boil over high heat. Once the quinoa and water is boiling, place a lid on the saucepan, and reduce the heat to a simmer (low/medium). Simmer the quinoa for 15-25 minutes, until the liquid is absorbed and the quinoa is tender. You will see a little ‘curly-cue’ when the quinoa is cooked – this is the germ separating from the seed.
- When the squash and quinoa are cooked, place them both into a large mixing bowl. Add in the rinsed and drained black beans, the chopped cilantro, the 2 tbsp olive oil, and the lime juice. Mix gently with a spoon, trying to avoid breaking up the squash or beans too much. Taste, and adjust for salt and pepper seasoning (your squash is already seasoned, but you will most likely need to add a bit of salt and pepper, to your liking).
- To serve, mound the quinoa salad into bowls, or onto plates if serving as a side. Evenly divide and sprinkle the cotija cheese among the portions. Serve while still hot, warm, or room temperature, with extra lime wedges if you desire.
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