Southwest Butternut Squash Quinoa Salad

5 Servings
25 min

Quinoa is one of my favorite ingredients to use in plant based meals. Loaded with fiber and protein, this amazing grain packs a filling punch. I love the versatility of quinoa salads – serve warm or cold, as a side or a main dish. And this Southwest Butternut Squash Quinoa Salad is no exception. The black beans, corn, and cilantro bring southwest flavors, but the browned butternut squash adds a fun twist. Tossed together with an easy dressing – I’m talking all pantry staple ingredients! This vegan salad needs to be on your menu.

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Southwest Butternut Squash Quinoa Salad
Recipe details
  • 5  Servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Quinoa Salad
  • 1 cup quinoa, cooked according to package directions
  • 4 cups diced butternut squash, from a 2lb squash
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 15oz can corn kernels, rinsed and drained
  • 1 15oz can black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon cumin
  • 1/2 teaspoon ground cayenne pepper, more or less to spice preference
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Black pepper, to taste

Cook the butternut squash. Add the olive oil to a large skillet over medium heat. Once hot, add the diced squash and a pinch of salt and pepper. Sauté until the squash is fork tender and slightly browned on all sides. This will take about 15 minutes. If the squash starts to stick, you can add a tiny bit of water to loosen things up.
While the squash cooks, mix up the dressing. Whisk together the dressing ingredients in a small bowl. Set aside.
In a large bowl, toss together the quinoa, corn, black beans, and cooked squash. Add the dressing and chopped cilantro and toss together. Taste and adjust seasonings, as needed.
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