Quinoa salad with butternut squash and spinach

Delight in a vibrant mix of fluffy quinoa, roasted butternut squash, and fresh spinach in this delectable salad. A perfect blend of flavors and textures awaits!

Ingredients:

• 2 cups peeled, cubed butternut squash
• 1 small red onion, halved and thinly sliced
• 2 tablespoons olive oil
• 1/4 teaspoon cayenne
• salt and pepper to taste
• 170g baby spinach
• 1/2 cup dried cranberries
• 1 cup cooked quinoa
• 1/4 cup toasted pine nuts (optional)

Instructions:

1. Preheat oven to 425°F.
2. Place the butternut squash and onion on a baking sheet lined with aluminum foil. Drizzle 1 tablespoon of olive oil over them. Sprinkle with cayenne, salt, and pepper, then mix well. Bake for about 30 minutes until they are tender and slightly browned.
3. In the meantime, steam the spinach for 1-2 minutes until it turns bright green and wilts a bit. Remove from heat, drain, and press out any extra water.
4. In a large bowl, mix together the roasted squash and onion, steamed spinach, dried cranberries, quinoa, and the remaining olive oil. Season with salt and pepper to your liking. Serve the dish warm or at room temperature. (It also tastes great with toasted pine nuts!)

Summary:

• Calories: 1135 kcal
• Fat: 56 g
• Protein: 22 g
• Carbs: 157 g
• Potassium: 2639 mg
• Magnesium: 448 mg