Butternut Squash Quinoa Salad

Ingredients (this makes a big batch):

  • 700g butternut squash, peeled and cut into cubes

  • 200g of Trader Joe’s Tricolored Quinoa

  • 2 cups of Trader Joe’s Chicken Bone Broth

  • 80g of dried cranberries

  • 60g of crumbled feta cheese 

  • 2 TBS of olive oil


  1. Preheat oven to 375

  2. Place the butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 25 min

  3. Heat the 1 tablespoon olive oil in a saucepan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often.

  4. Stir in the bone broth. Bring the mixture to a boil. Turn down the heat to low and cover the pan; cook for 15-20 minutes, or until the quinoa has absorbed all of the liquid.

  5. Take the pan off the heat and allow the quinoa to rest for 5 minutes covered. Fluff with a fork.

  6. Transfer the quinoa to a large serving bowl, gently toss in the cooked butternut squash, feta and cranberries.

Macros for 200 grams:
Protein: 11g
Carbs: 49g
Fat: 7g

Author: Ryann Dacy, Black Iron Nutrition Coach, @ryann__nicole__