Butternut Squash Quinoa Tabbouleh

Butternut Squash Quinoa Tabbouleh Recipe 

I love preparing ‘big batch’ meals that I can store in the fridge and pull out for lunch the next day. This recipe falls into the category of a perfectly satisfying and flavorful meal that tastes just as delicious the next day!

1 small butternut squash (about 1½ pounds), sliced into little ¼-inch cubes
2 tablespoons olive oil
salt & pepper
1 cup quinoa
1 1/2 cups vegetable broth
1 cup chopped fresh parsley (about ½ bunch of parsley, chopped)
½ cup chopped fresh mint (1 small bunch of mint, chopped)
1/4 cup minced red onion
¼ cup dried cranberries
1 lemon, juiced
2 tablespoons olive oil
Optional garnish: pumpkin seeds and/or crumbled feta cheese

Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender. Set aside to cool.

While the butternut is cooking, combine the quinoa and broth in a pot. Bring the mixture to a boil over high heat, then cover, reduce heat to low and cook for about 15 minutes. Remove from heat and let the quinoa rest for 5 minutes in the covered pot. Fluff with a fork and season to taste with salt. Let it cool.

Once the butternut and quinoa have cooled down, toss them together in your serving bowl. Add the chopped parsley, mint and red onion, as well as the dried cranberries. Squeeze the juice of one lemon into the bowl and drizzle in 2 tablespoons of olive oil. Toss and serve with pumpkin seeds and crumbled feta on top, if using.