Go Back

Three Sisters Quinoa Salad

Author Uncorked Kitchen


  • 3 Tbs Olive oil, divided
  • 3 C Peeled, diced butternut squash
  • 1/2 C corn fresh or frozen & thawed
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp group black pepper
  • 1 Tbs dried oregano
  • 1 Tbs water
  • 2 C cooked & cooled quinoa
  • 2 Tbs chopped cilantro
  • 1 C black beans rinsed and drain
  • 1 Tbs lime juice


  1. Preheat over to 400 degrees

  2. Toss the diced butternut squash with 2 Tbs of olive oil and some salt and pepper

  3. Spread out on a sheet pan and roast until the squash is soft and slightly golden brown. Stir halfway through cooking time. 

  4. Allow 15 minutes to chill.

  5. Heat a large skillet over medium heat. Add the olive oil and sauce corn until warm.

  6. Add chili powder, salt, pepper, and preen and sauce till fragrant, about one minute. 

  7. Add a Tbs of water and stir to create a paste. 

  8. Let the salad cool. In a large bowl combine the remaining ingredients. 

  9. Add the cooled spice mixture and adjust seasoning to taste. If the salad is too dry, add a little olive oil or lime juice.