Quinoa with Mushrooms and Butternut Squash Salad

Sandra McGrath


Trying to eat healthy whenever I can and making it tasty is sometimes a challenge. I was not a fan of Quinoa but tried putting these ingredients together and found that I really enjoyed it!

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15 Min


30 Min




1-1/2 c
quinoa, plain or flavored
3 c
1/2 Tbsp
olive oil or coconut oil
4 oz
mushrooms, sauted
2 c
cooked cubed butternut squash( with brown sugar and butter, see directions)
1 can(s)
diced beets (15 0z)
2 c
baby spinach
4 oz
goat cheese

Directions Step-By-Step

cook Quinoa as directed. I prefer putting it in a microwave safe bowl with the olive oil and water and cooking it for 20 minutes, stirring after 10 minutes and continuing.Fluff with a fork and set aside. You could use a 20 oz bag of frozen butternut squash or peel and cube a medium one. place in the oven with tablespoon of brown sugar or coconut sugar and pat of butter and cook til tender.Saute mushrooms in a small fry pan with teaspoon of olive oil or Pam.
line the bottom of a casserole dish with spinach leaves. Top with drained can of beets.Then layer the cooked Quinoa and mushrooms. Top with spoonfuls of goat cheese .Finally add the butternut squash. This can be covered and served later heated or cold.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #healthy