Quinoa Black Bean and Squash Salad


  • ½ Tbsp. olive oil
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 1 med. butternut squash
  • 1 c. quinoa
  • 2 c. water or stock
  • 2 Tbsp. minced red onion
  • 1 c. black beans
  • 1 lemon
  • 1 clove garlic


Soak black beans overnight in a bowl of water.  Rinse and drain black beans and add to a pot of water, bring to a boil and reduce heat to medium-low and continue to cook for approximately 90 minutes until tender.  Add more water if necessary.

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

In a fine-mesh strainer, rinse quinoa thoroughly with cool water.  Heat a saucepan over medium-high heat and add the drained quinoa.  Cook, stirring for about 1-2 minutes to toast.  Stir in the liquid and onions and bring to a boil.  Turn heat down to the lowest setting.  Cover and cook for 25 minutes.

In a large bowl, squeeze the lemon and grate the garlic with a microplane (If you don’t have a microplane, mince finely).  Add the quinoa, squash and black beans.  Mix well.  Taste and adjust seasonings if you need to.  Serve slightly warm.