Tuesday 19 September 2017

Roasted Butternut Squash & Quinoa Salad.

Prep time: 30 minutes Serves: 2
½ cup quinoa rinsed well
2 tsp. EVOO
1 cup butternut squash, medium-size dice 
3 Tbls. pumpkin seeds, roasted & salted
3 Tbls. dried cranberries
3 Tbls. green onion, thinly sliced
3 Tbls. roughly chopped pecans

3 Tbls. EVOO
1 Tbl. cider vinegar
1 Tbl. maple syrup
1 ½ tsp. Dijon mustard
sea salt
fresh ground pepper

1) Preheat oven to 400 degrees.
2) Cut butternut squash into bite-sized cubes. Place cubes in a bowl and toss to coat with EVOO.
3) Spread evenly on a foil-lined baking sheet. 
4) Roast squash on the center oven rack for 12 minutes until fork tender and lightly brown. Remove from oven and cool to room temp.
5) While squash is roasting, place rinsed quinoa in a saucepan with 1 cup water. Cook quinoa according to package directions. Add cranberries in the last 5 minutes of cooking. When all the water is absorbed, remove from heat and set aside to cool.
Combine dressing ingredients in a small bowl. Mix well and set aside.
In a medium bowl combine cooled quinoa & cranberries with squash, green onion, pumpkin seeds, & pecans. Add dressing and toss gently to mix. Season to taste with a couple grinds of salt & pepper if needed. 

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