Dairy-free crumbly cheese alternative (such as nut feta or tofu feta; optional)
Instructions
Preheat your oven to 450°F.
In a large bowl, toss squash with 1 tablespoon oil. Spread on rimmed baking sheet; bake until tender, about 22 minutes. Let cool.
Meanwhile, in a medium saucepan, bring quinoa and water to a boil. Simmer for 15 to 20 minutes, or until the quinoa is tender. Remove from heat and cover; let stand 5 minutes. Fluff with fork. Let cool.
In a small bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, salt, and pepper.
In a large bowl combine the cooked squash, green onions, arugula, blueberries, and quinoa. Drizzle with the dressing, and toss to combine.
If desired, crumble with a little dairy-free cheese alternative.
Notes
Quinoa should be easy to find at your local supermarket but if not, couscous makes a perfect substitute.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=194972