Mediterranean Quinoa Salad Stuffed Acorn Squash

A delightful and nutritious dish featuring roasted acorn squash halves filled with a refreshing Mediterranean quinoa salad, packed with vibrant vegetables, olives, feta cheese, and a zesty dressing.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Turn on the oven and heat it up to 400F 200C

Spread the acorn squash halves out on a baking sheet

Add some olive oil and salt and pepper to taste

For 30 to 40 minutes, or until soft, roast

Put the quinoa and vegetable broth in a medium saucepan

Once it starts to boil, lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the liquid is absorbed

Use a fork to fluff it up, then let it cool down

Chop up the cucumber, red onion, cherry tomatoes, feta cheese, fresh parsley, and Kalamata olives

Put them all in a large bowl and mix them together

Mix olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl with a whisk

Add the dressing to the quinoa and toss it all together

Put some of the Mediterranean quinoa salad inside each half of the roasted acorn squash

Serve the tasty Mediterranean Quinoa Salad Stuffed Acorn Squash right away and enjoy it!