Mom’s Quinoa and Squash Salad

This is an estimated recipe of a quinoa salad that my mom made.  It is quite delicious on its own for lunch, but I decided to have it for dinner atop a bed of mini baby bok choy with a poached egg for added protein.  Delicious.  Thanks Mom, this post is dedicated to you 🙂


The quinoa and squash were leftover and made ahead. (this salad is enjoyed cold or warm, the choice is yours)

For the Quinoa, simply follow the directions on the package.

Baked Squash:

1 Butternut squash, skin removed, chopped

1/4 c extra virgin olive oil

Sea salt, pepper (to taste)

Saffron (sprinkle)

Coat the chopped squash with the olive oil, salt, pepper, and saffron.  Line a baking sheet with parchment paper and bake for about 30 minutes @ 375 degrees until tender.

FullSizeRender-23 Quinoa Salad:

Leftover quinoa and squash

Large handful sweet peas

1/2 c pumpkin seeds

8-10 halved grape tomatoes

1/2 Zuchinni, chopped small

4 spring onions, chopped

Handful each of fresh basil and parsley, chopped

Juice of 1/2 lemon

Drizzling of avocado oil

Sea salt, pepper (to taste)

Sprinkle of cumin

Sprinkle of cayenne

All ingredients are raw, except for the quinoa and squash.  

Combine all ingredients in a medium bowl, taste, and add any spices as necessary.  

This recipe is not meant to be followed to a T, rather more of a reference.  Feel free to add whatever else you think you might like to try!

FullSizeRender-22 Mini Baby Bok Choy, aren’t they cute?


To Serve:

Chop a bunch of (raw) mini baby bok choy finely, and create a “bed”.  Put quinoa salad on top, along with a poached egg.

Delicious, quick, and simple.


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One thought on “Mom’s Quinoa and Squash Salad

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