Equinox & Solstice Dinners Recipe
Special dinners celebrating the change of seasons.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Quinoa
Rinse the quinoa under cold water. In a medium pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy. Set aside.
- 2
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- 3
Combine Ingredients
In a large bowl, combine the cooked quinoa, roasted butternut squash, rinsed black beans, diced red bell pepper, and chopped cilantro.
- 4
Dress the Salad
In a small bowl, whisk together lime juice, the remaining tablespoon of olive oil, cumin, and chili powder. Pour over the salad and toss to combine.
- 5
Serve
Serve the salad warm or at room temperature, garnished with additional cilantro if desired.