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2021 Food Box #4 - Squash, Microgreen, Cilantro and Quinoa Salad Recipe

Squash, Microgreen, and Quinoa Salad Recipe

Dressing Ingredients

  • 1tbsp tahini paste

  • 2 tbsp olive oil

  • 2 cloves of garlic

  • 1-2 sprigs of oregano leaves

  • 2 tbsp cilantro leaves

  • half a jalapeno

  • 3 tbsp apple cider vinegar

  • salt and pepper to taste

Squash Salad Ingredients

  • 1 average acorn squash diced

  • 1 tbsp olive oil

  • 1 tsp paprika

  • 2 pinches of salt

  • 1/2 cup of microgreens


  • 1/4 cup of quinoa

  • 1/2 cup water

  • 1/4 tsp salt


  • Preheat oven at 425 degrees Fahrenheit.

  • Slice squash to bite sized pieces. Drizzle 1 tbsp of oil on squash and toss well. Spread the squash into a single layer. Then season with salt and paprika. Roast squash, tossing halfway through until golden brown (25 minutes).

  • Combine all dressing ingredients in a food processor jar, then pulse to make the dressing.

  • Set dressing aside.

  • To cook quinoa, rinse then add to a medium sauce pan with salt and 1/2 cup of water, bring to a rolling bowl, reduce heat, cover and then simmer until liquid is absorbed. About 15 minutes. Set quinoa aside.

  • Once squash is tender transfer it to a salad bowl. Add the quinoa, half of the dressing and toss. Mix in the microgreens just before serving. Drizzle the rest of the dressing on top.

  • Serve!

**** bolded ingredients are part of this weeks food box!

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