Add an interesting twist to meatless Mondays with Dietitian Debbie Dishes‘ recipe for this southwestern quinoa with roasted butternut squash. Quinoa and beans are good sources of plant-based protein, and Queso fresco would be a delicious addition if you don’t need keep the recipe vegan. For a quick weeknight meal simply roast the butternut squash ahead of time and make the salad when you’re ready.

Ingredients for servings


  • 1 medium butternut squash (about 2 pounds), cubed

  • 1 tablespoon olive oil

  • 1 Dash Salt

  • 1 Dash Pepper

  • 1 cup uncooked quinoa rinsed (certified gluten-free if necessary)

  • 2 cups low sodium vegetable broth (or water)

  • 15 ounce black beans (approx. 1.75 cups), drained and rinsed

  • 4 tablespoons red wine vinegar

  • 2 limes juiced

  • 1 Handful chopped cilantro (approx. 0.25 cup)

  • 0.5 teaspoon garlic powder

  • 0.25 teaspoon cayenne pepper

  • 2 medium avocados (each approx. 7 ounces or 200 grams), cubed


  • Preheat oven to 350F.

  • Toss cubed butternut squash in olive oil, salt, and pepper and spread into a single layer on a cookie sheet. Bake for 35-40 minutes or until lightly browned and soft.

  • To make quinoa, bring quinoa and broth (or water) to a boil over medium-high heat. Lower heat to a simmer and cover partially with the lid. Let simmer for 15 minutes or until the liquid in the pan is absorbed by the quinoa.

  • To make the salad, combine all the ingredients together in a large bowl and toss until well mixed. Serve warm or chilled with chopped avocado on top!


You can make the crepes ahead of time, stack and freeze them. Thaw if frozen, then reheat the foil-wrapped stack on a baking sheet at 350°F until the crepes are warm and pliable, 5 to 8 minutes, or in a skillet on the stovetop. Assemble as directed.

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