Warm Butternut Squash Salad with Crispy Chickpeas

This image courtesy of Colin Ericcson

This warm salad combines several of fall’s best flavors and textures, with complementary exotic nuances. Sweet roasted squash, tart cranberries and earthy quinoa are irresistible partners for crispy, Indian-spiced chickpeas and citrus yogurt.

NotesPreparing Quinoa: A significant part of quinoa’s appeal is its ease of preparation. It can be cooked several different ways to produce a tender, fluffy grain, or it can be toasted (dry or in a bit of oil or butter), yielding crisp, crunchy quinoa that can be used as you would chopped nuts. One constant, no matter how you plan to cook quinoa, though, is a quick rinse to remove any residual saponin coating.

Before You Cook: Removing Saponin

Virtually all quinoa that reaches consumers in North America and Europe has already had the saponin removed (this includes quinoa flour and quinoa flakes). Nevertheless, it is important to give quinoa seeds a brief rinse before use, to remove any saponin residue that may remain after processing. Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold water for 30 to 60 seconds. This ensures that the cooked quinoa will have a delicately sweet, pleasant flavor.
If you are uncertain whether the quinoa you purchased has had the saponin removed (for example, if you bought quinoa from a bulk foods container), soak it more thoroughly: submerge the quinoa in enough cold water to cover it by 1 inch (2.5 cm). Let stand, stirring once or twice, for at least 5 minutes or as much as 2 hours. Drain the quinoa through a fine-mesh sieve and rinse thoroughly under cold water for 30 to 60 seconds.

Quinoa Cooking Methods: To cook quinoa for a side dish or breakfast porridge, or for use in a recipe that calls for cooked quinoa, you can use the simmer method, the pasta method or the rice cooker method. All yield equally good results.

The Simmer Method: Simmering is the most common way to prepare quinoa, and the process is very similar to cooking rice: simmer one part quinoa with two parts water until the liquid is absorbed. However, it takes less time from start to finish than rice (a boon for busy cooks), and it is, I would contend, easier to produce consistent results.

To prepare 3 cups (750 mL) of cooked quinoa, combine 1 cup (250 ml.) quinoa and 2 cups (500 mL) water in a medium saucepan (see chart below for other amounts of quinoa and water and their corresponding yields). Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until liquid is just barely absorbed. Remove from heat. Cover and let stand - 2 to 3 minutes for an al dente texture, ideal for salads; 5 to 6 minutes for a light, fluffy texture, ideal for side dishes; or 8 to 10 minutes for a softer texture best suited to desserts, breakfasts and incorporation into baked goods. Fluff with a fork.

Darker quinoa seeds - particularly red and black seeds - use the same quinoa-to-water ratio as the more common white quinoa. However, they do not always absorb all of the water in the designated cooking time. If excess liquid remains at the end of the cooking time, Simply drain it off.

Cooked Quinoa Yields

Uncooked Quinoa: 2 tbsp (30 mL)/ ¼ cup (60 mL)/ 1/3 cup (75 mL)/ ½ cup (125 mL)/ 2/3 cup (150 mL)/ ¾ cup (175 mL)/ 1 cup (250 mL)/ 1 1/3 cups (325 mL)

Water: ¼ cup (60 mL)/ ½ cup(125 mL/ 1/3 cup(150 mL)/ 1 cup (250 mL)/ 1 1/3 cups (325 mL)/ 1½ cups (375 mL)/ 2 cups (500 mL)/ 2 2/3 cups (650 mL)

Cooked Quinoa: 1/3 cup (75 ml.)/ ¾ cup(175 mL)/ 1 cup (250 mL)/ 1½ cups (375 mL)/ 2 cups (500 mL)/ 2¼ cups (550 mL)/ 3 cups (750 mL)/ 4 Cups (1 L)

Note: The pasta method and the rice cooker method produce the same yield ratios; for uncooked and cooked quinoa as the simmer method.

The Pasta Method: The easiest way to cook quinoa is to boil it like pasta. This method is particularly good for individuals who detect residual bitterness from the quinoa saponins. It is not necessary to rinse the quinoa before using this method.

Fill a large pot with water, add salt if desired and bring to a boil. Add the desired amount of quinoa and cook for 10 to 13 minutes or until tender. Drain the quinoa through a fine-mesh sieve. Return the quinoa to the still-warm pan (off the heat), cover and let stand for 2 to 3 minutes. The moisture in the cooked quinoa will steam it slightly, producing a light and fluffy texture.

If using this method to prepare quinoa for a salad, do not return the drained quinoa to the pan. Instead, rinse it under cold water until cooled. Shake the sieve to remove as much water as possible, then transfer the quinoa to a bowl and fluff with a fork.

The Rice Cooker Method: Prepare the quinoa in a rice cooker using one part quinoa to two parts water. Follow the manufacturer’s instructions for cooking white rice. When the cooking cycle is complete, fluff the quinoa with a fork.

The Thermos Method: Quinoa (and almost any other grain) can be prepared with ease using this little-known method. Place 1 cup (250 mL) quinoa in a 4-cup (1 L) Thermos. Add 2 cups (500 mL) boiling water. Tightly close the Thermos and turn it upside down several times to combine the quinoa and water. Let stand for 6 to 8 hours. Remove lid, shake quinoa into a medium bowl and fluff with a fork. This method yields 3 cups (750 mL) cooked quinoa. You can use the quinoa immediately (it will still be warm) as a side dish or as part of a main dish. If prepared overnight, it is also a perfect way to have ready-to-eat quinoa for breakfast: simply drizzle the quinoa with milk or non-dairy milk and sprinkle with your favorite toppings. Alternatively, let the quinoa cool and refrigerate or freeze it for future use.

Makes8 side-dish or 4 main-dish servings

Cooking MethodRoasting



OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course, Side Dish

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian


Taste and TextureSavory, Spiced

Type of DishVegetable


  • Large rimmed baking sheet, lined with foil and sprayed with nonstick cooking spray
  • 1 large butternut squash, cut into 1-inch (2.5 cm) cubes 
  • 1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained, rinsed and patted dry 
  • 2 tsp mild curry powder 10 mL
  • 1½ tsp garam masala 7 mL
  • 3 tbsp extra virgin olive oil, divided 45 mL
  • Fine sea salt and freshly cracked black pepper
  • 1 cup plain yogurt 250 mL
  • 2 tbsp freshly squeezed lemon juice, divided 30 mL
  • 3 cups cooked red or white quinoa (see Notes), cooled 750 mL
  • 2/3 cup dried cranberries 150 mL
  • ½ cup packed fresh mint leaves, chopped 125 mL
  • 1 tbsp finely grated orange zest 15 mL
  • ¼ cup freshly squeezed orange juice 60 mL
  • 6 cups packed baby arugula leaves 1.5 L


  1. Preheat oven to 400°F (200°C)

  2. In a large bowl, combine butternut squash, chickpeas, curry powder, garam masala and 2 tbsp (30 mL) of the oil. Season with salt and pepper. Spread in a single layer on prepared baking sheet. Roast in preheated oven for 35 to 40 minutes, stirring occasionally, until squash is tender and chickpeas are crispy. Let cool in pan for 10 minutes.

  3. In a small bowl, combine yogurt and 1 tbsp (15 mL) of the lemon juice.

  4. In a large bowl, combine squash mixture and quinoa. Add cranberries, mint, orange zest, orange juice, the remaining oil and the remaining lemon juice, gently tossing to combine. Season to taste with salt and pepper.

  5. Arrange arugula on a large rimmed platter or in bowls. Spoon quinoa mixture on top. Drizzle with some of the yogurt mixture and serve the rest on the side.

  6. The Simmer Method

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