Blueberry, Arugula and Butternut Squash Quinoa
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 1 pound butternut squash, peeled, seeded and cubed
  • 4 tablespoons olive oil, divided
  • 1 cup uncoooked quinoa, rinsed well
  • 2 cups water
  • 2 tablespoons lemon juice
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 4 green onions, thinly sliced
  • 3 cups baby arugula
  • 1½ cups Chilean blueberries
  • Dairy-free crumbly cheese alternative (such as nut feta or tofu feta; optional)
Instructions
  1. Preheat your oven to 450°F.
  2. In a large bowl, toss squash with 1 tablespoon oil. Spread on rimmed baking sheet; bake until tender, about 22 minutes. Let cool.
  3. 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.
  4. In a small bowl, whisk together the remaining 3 tablespoons olive oil, lemon juice, salt, and pepper.
  5. In a large bowl combine the cooked squash, green onions, arugula, blueberries, and quinoa. Drizzle with the dressing, and toss to combine.
  6. 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