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Quinoa Black Bean and Squash Salad

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  • Prep 20 min
  • Total 40 min
  • Servings 4
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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.
by: The Food in My Beard
Updated Oct 30, 2014
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  • 1/2 tablespoon melted butter
  • 1/2 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 medium butternut squash
  • 1 cup quinoa
  • 2 tablespoons minced red onion
  • 1 can black beans
  • 1 lemon
  • 1 clove garlic


  • 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.

Nutrition Information

No nutrition information available for this recipe
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