Citrusy Orange and Thyme Quinoa with Roasted Butternut Squash and a touch of Lemon Zest

This bright and flavorful quinoa salad is a perfect way to use up leftover roasted butternut squash. The quinoa is cooked in vegetable broth with orange zest and juice, lemon zest and juice, and thyme, giving it a citrusy and aromatic flavor. The roasted butternut squash adds a touch of sweetness and warmth, and the whole dish is finished with a drizzle of olive oil and a sprinkle of salt and pepper.

This recipe was inspired by a trip to the farmers market, where I found myself with an abundance of fresh citrus and butternut squash. I wanted to create a dish that was both flavorful and healthy, and this salad was born. The quinoa provides a hearty base, while the citrus and butternut squash add sweetness and brightness. The thyme adds a touch of herbaceousness, and the olive oil and salt and pepper round out the flavors. This salad is a perfect way to use up leftover roasted butternut squash, and it's also a great make-ahead meal. Simply roast the butternut squash ahead of time and store it in the refrigerator. When you're ready to eat, just combine the quinoa, butternut squash, and remaining ingredients in a bowl and serve.

Prep time: 15 | Cook time: 40 | Serves: 4

Ingredients

• 1 cup quinoa
• 1 1/2 cups vegetable broth
• 1/2 butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss the butternut squash with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
3. While the squash is roasting, cook the quinoa according to package directions.
4. Fluff the cooked quinoa with a fork.
5. In a large bowl, combine the cooked quinoa, roasted butternut squash, orange zest, orange juice, lemon zest, lemon juice, and thyme.
6. Season with salt and pepper to taste.
7. Stir to combine and serve warm.

Why It Works

• The combination of citrus and butternut squash is a classic for a reason. The sweetness of the squash pairs perfectly with the tartness of the citrus, and the thyme adds a touch of herbaceousness that brings everything together.
• Cooking the quinoa in vegetable broth with citrus zest and juice infuses it with flavor. The orange and lemon juices also add a bit of acidity, which balances out the sweetness of the butternut squash.
• Roasting the butternut squash until it's slightly caramelized gives it a richer flavor and a more tender texture.
• Finishing the salad with a drizzle of olive oil and a sprinkle of salt and pepper adds a touch of richness and depth of flavor.