Quinoa, Black Bean, and Roasted Butternut Squash Salad with Feta Cheese
Serving: 60 Servings (1/2 cup)
Ingredients
5 lbs of Butternut Squash
6 TB of Olive Oil
1/4 cup of Cumin, Ground
1/4 cup of Garlic, Granulated
1 tsp of Salt
1 tsp of Black Pepper, ground
2 qts of Chicken Broth, Low Sodium
1 qt of Quinoa, rinsed & drained
1 cup of Canola Oil
1/4 cup of Cider Vinegar
2 TB of Lemon Juice
2 TB of Maple Syrup
1 qt + 3.5 cups of Black Beans, canned,rinsed & drained
3 cups of Feta Cheese, crumbled
1.5 cups of Fresh Cilantro, chopped
Steps
Preheat convection oven to 375°F or conventional oven to 400°F.
Peel squash. Cut in half and scrape out seeds. Cut into 1⁄3-inch cubes.
Toss the squash, olive oil, cumin, garlic and ½ tsp each salt and pepper in a large bowl. Spread evenly on a full sheet pan. Bake for 25 minutes; stir gently. Bake until the squash is softened and beginning to brown, 10 to 15 minutes more. Chill.
Bring broth to boil in a 10-quart brazier. Stir in quinoa. Reduce heat to low, cover and cook until the liquid is absorbed, about 20 minutes. Chill.
Process oil, vinegar, lemon juice, maple syrup and the remaining ½ tsp each salt and pepper in a blender until smooth and creamy.
Mix the cooled squash, quinoa, black beans, feta cheese and cilantro in a large bowl. Drizzle with dressing and stir gently to combine.
