On a recent grey and rainy afternoon, I perused the produce at my local farmer’s market in search of colorful winter vegetables to brighten up a hearty batch of quinoa. My eyes were immediately drawn to the butternut squash, radicchio, and fennel. Beautiful bursts of bright orange and deep purple would certainly liven up pale, nutty quinoa, as would fennel’s sweet, caramelized aroma. The final result was a healthy and hearty salad brimming with color and flavor. Appropriate for both lunch and dinner, I found myself serving this winter tabouleh of sorts at a dinner party one night and packing it for lunch the next morning. Add crumbled goat’s cheese for a salty kick or experiment with seasonally appropriate vegetables as winter turns into spring; either way, you will have yourself a simple, wholesome meal for one or for many.
PrintQuinoa with Butternut Squash, Fennel and Radicchio
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A vibrant and hearty quinoa salad featuring roasted butternut squash, fennel, and radicchio, perfect for a colorful winter meal.
Ingredients
- 3/4 cup (80 g) quinoa
- 1 medium butternut squash, diced into 1-inch pieces
- 1 fennel bulb, diced into 1-inch pieces
- 1/2 head of radicchio, thinly sliced
- 1/2 cup (80 g) chickpeas
- 1/2 lemon, juiced
- 6 tbsp olive oil, divided
- Salt and pepper to taste
- Optional: crumbled goat's cheese
Instructions
- Preheat oven to 400°F (200°C).
- Toss the diced butternut squash and fennel with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- Bake for 20 minutes, or until the vegetables are golden and tender, stirring halfway through.
- While the vegetables are roasting, rinse the quinoa under cold water. Cook it according to package instructions, usually about 15 minutes, until the quinoa is fluffy and the water is absorbed.
- In a large bowl, combine the cooked quinoa, roasted vegetables, chickpeas, and radicchio.
- Drizzle with the remaining 4 tablespoons of olive oil and lemon juice. Toss to combine and season with additional salt and pepper to taste.
- Serve warm or at room temperature. Optionally, top with crumbled goat’s cheese for added flavor.
Notes
For a salty kick, add crumbled goat’s cheese before serving. This salad can be served warm or at room temperature, making it versatile for different occasions. Feel free to substitute with other seasonal vegetables as desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 6
- Cholesterol: 0
