Roasted Red Kuri Squash and Quinoa Salad (luke21's version)

Ingredients

Ingredients

• 1 red kuri squash, cut in half
• 15 oz chickpeas, canned and drained
• 2 cups quinoa, cooked
• 1 cup cucumber, diced
• 1 cup tomato, diced
• 0.5 cups feta cheese, crumbled
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp dried oregano
• 1 tsp salt and pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Put the halved red kuri squash and drained chickpeas with olive oil, salt, and pepper on a large baking sheet.
3. Roast for 25-30 minutes until the squash is tender and the chickpeas are golden and slightly crispy.
4. Cook the quinoa according to package instructions and let it cool slightly.
5. Whisk together the olive oil, lemon juice, apple cider vinegar, and dried oregano in a small bowl to make the dressing.
6. Peel off skin and chop roasted squash
7. Combine the cooled quinoa, roasted squash, roasted chickpeas, diced cucumber, and diced tomato in a large mixing bowl.
8. Pour the dressing over the salad and toss gently to coat.
9. Fold in the crumbled feta cheese just before serving to maintain its texture.

Notes

Red Kuri squash has a thin, edible skin, so you don't need to peel it, which saves significant prep time. For the best flavor, let the salad sit for 15 minutes before serving to allow the quinoa to absorb the dressing.