5 from 1 vote
This Quinoa Salad with Kabocha and Roasted Garlic makes a light and healthy lunch or a tasty side dish. Meyer lemon gives the dish a nice zing! | RotiNRice.com
Quinoa Salad with Kabocha and Roasted Garlic
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This Quinoa Salad with Kabocha and Roasted Garlic makes a light and healthy lunch or a tasty side dish. Meyer lemon gives the dish a nice zing!

Course: Salad
Cuisine: American
Servings: 4
Calories: 374 kcal
Author: Linda Ooi
Ingredients
  • 1 bulb garlic
  • ½ small orange kabocha squash (seeds removed, and cubed)
  • Salt and pepper
  • 2 tbsp extra virgin olive oil
  • 1 cup rainbow quinoa (200g)
  • 3 sprigs curly parsley (stems removed and chopped)
Dressing
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Peel away outer layers of garlic bulb, leaving skins of individual cloves intact. Slice about ½ inch off the top of garlic bulb exposing individual cloves. Place garlic bulb together with cubed orange kabocha squash in an oven proof dish. Sprinkle salt and pepper over garlic and squash. Drizzle with olive oil. Roast in oven for about 45 minutes until squash and garlic are tender.
  3. Rinse quinoa until water runs clear. Drain and place in a medium sized pan. Add 2 cups (480ml) water. Place on the stove and bring water to a boil. Reduce heat and let quinoa simmer until all water is absorbed, about 15 minutes. Turn off heat.
    Quinoa Salad with Kabocha and Roasted Garlic-1
  4. When roasted garlic bulb is cool enough to handle, squeeze garlic cloves out of their skins. Using kitchen shears, snip garlic cloves into smaller pieces. Transfer cooked quinoa, roasted kabocha squash and garlic to a large bowl.
  5. Combine lemon juice, extra virgin olive oil, maple syrup, and salt in a small bowl. Stir to combine.
  6. Pour over quinoa, squash, and garlic. Mix with a spatula until well combined.
  7. Sprinkle chopped parsley over the top and serve warm.
    Quinoa Salad with Kabocha and Roasted Garlic-2