Salada de Abóbora com Quinoa

Salada de Abóbora com Quinoa is a vibrant Brazilian salad that combines roasted pumpkin and protein-rich quinoa, creating a nutritious and colorful dish perfect for any meal. This salad is not only delicious but also packed with health benefits, making it a great choice for a light lunch or dinner.

Ingredients

• Butternut squash - 300 grams, cubed
• Quinoa - 100 grams
• Olive oil - 2 tablespoons
• Garlic - 1 clove, minced
• Red onion - 50 grams, finely chopped
• Cherry tomatoes - 100 grams, halved
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. In a baking dish, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and black pepper. Roast in the oven for about 20 minutes, or until tender and slightly caramelized.
3. While the squash is roasting, rinse the quinoa under cold water. In a saucepan, combine the quinoa with 200 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
4. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and chopped red onion, and sauté until the onion is translucent, about 3-4 minutes.
5. In a large bowl, combine the roasted squash, cooked quinoa, sautéed onion and garlic, halved cherry tomatoes, chopped parsley, and lemon juice. Toss gently to combine.
6. Taste and adjust seasoning with more salt and pepper if needed. Serve warm or at room temperature.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins A and C from the butternut squash, supporting immune function.

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