Quinoa Black Bean and Squash Salad

This winter salad is perfect for January when you are trying to be healthy but need food that will stick to your ribs and warm your soul. MORE+ LESS-

By The Food in My Beard

October 30, 2014

1/2

tablespoon melted butter

1/2

tablespoon olive oil

teaspoon cumin

teaspoon smoked paprika

medium butternut squash

cup quinoa

tablespoons minced red onion

can black beans

lemon

clove garlic

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1

Mix the butter, oil, cumin, and paprika. Cut the squash into cubes a little smaller than an inch. Toss the squash in the butter mixture to coat. Spread on a baking pan and bake at 450 until tender with browned edges.
2

Cook the Quinoa to package instructions, adding the onion to the water.
3

In a large bowl, squeeze the lemon and grate the garlic in with a microplane. Mix. Add the quinoa, squash, and blackbeans and mix well. Taste and adjust seasonings if you need to. Serve still slightly warm.