• prep: 10 min
• cook: 45 min
• total: 55 min

servings:

Add an interesting twist on your typical southwest quinoa salad by adding some roasted butternut squash. Queso fresco would be a delicious addition if you don't want to keep the recipe vegan.

• 1 medium butternut squash, cubed
• 1 tablespoon olive oil
• Dash of Salt and Pepper
• 1 cup rinsed quinoa
• 2 cups vegetable broth or water
• 2 cups (~one 15 oz can) cooked black or kidney beans
• 4 tablespoons red wine vinegar
• Juice of 2 limes
• Handful of chopped cilantro
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 2 avocados, chopped

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