So, Here’s the Story Behind This Quinoa Salad…
I first put this salad together on a dreary Tuesday after work (one of those days where everything feels vaguely soggy, you know?), mostly because I was trying to use up random half-bags of spinach and a rogue squash hiding behind some yogurts. Turned out, it’s way more delicious than the sum of its random fridge parts. I’ve since made it at least… more times than I can actually recall, especially when I want something healthy but still cozy. My mum, who believes salad should have “more crunch than squish,” even gave this her informal nod (she’d never say it aloud, but I saw her go back for seconds—sneaky!).
Why You’ll Actually Want to Make This
I whip this up when I need a big comforting bowl that pretends to be light (it’s got squash! and onions! but also cheese if you’re feeling wild). My family, especially my sister, gobbles it up because it hits that perfect spot between “looks fancy enough for guests” and “still totally counts as a weeknight dinner.” Sometimes, if I’m feeling especially tired, I skip caramelizing the onions and just sauté them fast—no one’s ever complained, at least not to my face. If you ever get annoyed waiting for onions to caramelize, same here, but for this salad, it’s honestly worth the few extra minutes.
What You’ll Need (and What You Can Improvise)
- 1 cup uncooked quinoa (I sometimes use the tricolor kind—no one notices)
- 1 small butternut squash—about 450g/1 lb, peeled & cubed (sweet potato swaps in fine; my friend claims delicata is best, but I usually just use what’s cheap)
- 2 large onions, thinly sliced (red, yellow, whatever—you’re the boss)
- 2 big handfuls of baby spinach (or regular chopped spinach; honestly, sometimes a mix with arugula when the bag’s about to go off)
- Olive oil—enough to drizzle & sauté (2 to 3 tablespoons, more or less)
- 1 teaspoon sea salt (though any table salt’s okay, don’t stress!)
- Black pepper, to taste
- Juice of half a lemon (or that bottled stuff in a pinch—shhh)
- Optional: Crumbled feta or goat cheese, maybe some toasted seeds or nuts (pecans and sunflower seeds both work—weirdly, pistachios were a bit much, go figure)
How I Make It (With Side Notes and Bad Jokes)
- First, pop your oven on at 200°C/400°F. Toss your squash cubes in a baking dish with a good glug of olive oil, a pinch of salt, and a few cranks of black pepper. Roast for about 25 to 30 minutes—until you can poke a fork through without swearing at it. Give it a shuffle halfway through if you remember.
- While that’s happening, rinse the quinoa (otherwise it goes kinda soapy, and who wants that?). In a saucepan, combine quinoa with double its volume of water (so, for 1 cup quinoa, use 2 cups water). Bring to the boil, then drop to a simmer. Lid on. Wait about 13–15 minutes—don’t fiddle, it’ll be fine. Fluff with a fork and set aside. Sometimes I add a pinch of salt or a bay leaf, if I’m being fancy (rare).
- Meanwhile (I always say that word in recipes and feel like a wizard), get a big skillet on medium-low. Drizzle in the rest of your olive oil, add the onion slices, and a sprinkle of salt. Stir and sing or doomscroll on your phone—whatever—just keep ‘em moving every now and then so they turn golden and sweet. Give it about 15 minutes, more if you want them super jammy. Honestly, don’t panic if they burn a tad on the edges, I think it tastes nice. If the pan gets dry, splash in a teaspoon of water.
- This is where I usually sneak a tiny taste of the onions. Just saying.
- Once the squash is golden and the onions are gloriously mushy, toss your spinach into the pan with the onions. Just a handful at a time—it’ll wilt down almost right away. You want it barely cooked, like the spinach in a warm hug with the onions.
- Now, combine everything in a huge bowl: quinoa, roasted squash, onion-spinach mix. Squeeze over your lemon juice. I like to let it sit for a minute or five, so the flavors get to know each other. Throw on feta or nuts if you feel like it. Toss gently—admire your work (take a photo? I always forget until it’s half eaten).
Stuff I’ve Noticed After Making This Too Many Times
- If you rush the onions, they go floppy instead of magic. (I tried skipping this once, didn’t love it, but it’s not the end of the world.)
- Letting the salad rest a bit before serving actually makes it taste better—hard to wait, but worth it.
- Sometimes I add too much lemon and regret it, but then my dad adds even more. So who’s to say?
Things I’ve Experimented With (and a Mishap…)
- Swapped in roasted sweet potato. Turned out awesome. But when I tried pumpkin (once, post-Halloween), it was wetter than I wanted. Still, not inedible.
- Adding dried cranberries was great! Chopped apple… less so. It went a bit mushy. Live and learn.
- Parmesan instead of feta: interesting, but a little weird. Wouldn’t do it again, but who am I to judge?
If You Don’t Have the Fancy Stuff
To be honest, any sturdy pan works for the onions. If you don’t have a big bowl for mixing, honestly, I’ve used a soup pot, just don’t tell anyone. Baking sheet for the squash? I’ve even used a pizza tray before with some foil over it—makes the edges a bit snug but it does the job.
How Long Can You Keep This? (Spoiler: Not Long in My House!)
Supposedly, it’ll keep in the fridge for up to three days in a sealed container. Honestly, it never lasts more than 24 hours in my kitchen—between fridge grazers and second helpings, it vanishes. But if you do save some, just give it a toss before eating. Sometimes, I swear it tastes even better the next day, but maybe that’s just me.
What Do I Eat This With?
I usually serve it in big bowls with a side of toasted bread (sourdough if I’m feeling fancy), and sometimes a poached egg on top for breakfast the next day—so good! Once, my cousin put hot sauce on hers. Not what I’d pick, but she swears by it.
A Few Hard-Earned ‘Pro’ Tips
- I rushed the squash roasting once—came out kind of rubbery. Safer to let it go that extra 5 minutes than to try and beat the clock.
- If you forget to rinse quinoa, don’t beat yourself up, but yeah, it’ll be a bit weird in flavor.
- Making double batch? Bigger baking sheet for the squash or it’ll just steam and get soggy. Been there—wasn’t my proudest moment.
Questions Folks Have Actually Asked Me (No Joke)
- Can I use frozen spinach? Yep—just toss it in at the end. Might be a little wetter, but it’ll still taste good!
- How spicy is it? Not at all by default, but you could toss in some red chili flakes for a kick. I usually don’t, but everyone’s different.
- Is this vegan? It can be! Just don’t add the cheese (I sometimes forget, but you won’t, right?).
- Can I serve it warm or cold? Both work. I like it best just above room temp, oddly enough.
- How do you keep the squash from getting mushy? Try roasting in a single layer, not overcrowded. And don’t cover with foil, unless you *love* steamed veggies (I don’t, usually).
- Why is my quinoa bitter? Probably forgot to rinse it. Happened to me the first time too!
And, completely unrelated: has anyone else noticed how the onions make every kitchen smell like autumn? Or maybe that’s just my nostalgia talking. Anyway, if you do try this, let me know what swaps you made—I love finding out how other folks make recipes their own.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups butternut squash, peeled and cubed
- 1 large yellow onion, thinly sliced
- 3 cups fresh spinach
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- ¼ cup toasted pumpkin seeds (optional)
Instructions
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1Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly browned.
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2While the squash is roasting, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring often, for 15–20 minutes until deeply caramelized. Set aside.
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3Rinse the quinoa under cold water. Combine quinoa and 2 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
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4In the same skillet used for the onions, add 1 tablespoon olive oil and the spinach. Cook for 1–2 minutes, just until wilted.
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5In a large bowl, whisk together lemon juice, honey or maple syrup, and any remaining salt and pepper. Add the cooked quinoa, roasted squash, caramelized onions, and wilted spinach. Toss gently to combine.
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6Serve warm or at room temperature, topped with toasted pumpkin seeds if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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