MEATLESS MONDAY: Southwestern Quinoa with Roasted Butternut Squash


This recipe is full of veggies, fibre and protein – plus it`s vegan, perfect for Meatless Monday! Designed to keep you full and energized!


  • 1 medium butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • Salt and pepper, for seasoning
  • 1 cup uncooked quinoa (rinse before cooking)
  • 2 cups low sodium vegetable broth or water
  • ½ cup to ¾ cup uncooked lentils
  • 1 – 15 ounce can black beans, rinsed and drained
  • 4 tbsp red wine vinegar
  • Juice of 2 limes
  • ¼ cup chopped cilantro
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper
  • 2 tsp chili powder or southwestern seasoning
  • Avocado, cubed (to go on top of dish)


  1. Preheat oven to 350F. Toss cubed squash with olive oil, salt and pepper, and spread on a cookie sheet. Bake in oven for 30 minutes, or until squash is soft.
  2. Meanwhile, cook lentils in one pot and quinoa and broth (or water) in another. Bring quinoa to a boil and then lower the temperature to me-high and simmer for approximately 15 minutes. Cook lentils until soft, about 25 minutes.
  3. To make the salad combine all the ingredients in a large bowl and toss until mixed. Serve warm or chilled with avocado on top!

*Recipe adapted from My Fitness Pal blog*


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