RECIPE: Harvest Quinoa Salad

November 28, 2018

Yield: Serves 8-10  Prep Time: 10 minutes  Cook Time: 50 minutes   Total Time: 60 minutes

Ingredients: 

  • 1 cup butternut squash, peeled, and chopped into ½ inch cubes
  • Organic olive, coconut, or canola oil
  • Chicken or vegetable broth
  • Salt and freshly ground black pepper, for seasoning squash
  • 2 cups quinoa
  • 4 cups water
  • Pinch of salt
  • 1 cup dried cranberries
  • 1 cup slivered almonds
  • 1 cup raw pumpkin seeds
  • 1 medium yellow onion, diced
  • 1 cup scallions, diced


Citrus Maple Dressing: 

  • Juice of 2 large oranges and 2 lemons
  • Zest of 1 large orange and 1 lemon
  • ¼ cup olive oil
  • 1 tablespoon honey
  • 1 tablespoon maple syrup
  • Salt and freshly ground black pepper, to taste

Directions:

  • Using a medium saucepan, toast almonds, pumpkin seeds, and cranberries in separate batches on medium heat for 3-4 minutes. You can use a dash of oil or cooking spray to prevent burning. Remove from heat and keep in pan to let remaining seeds heat and pop. Using the same saucepan, heat 1 TBSP canola oil and sauté butternut squash for 7-8 minutes. You can also roast butternut squash cubes in the oven on a baking sheet with cooking spray for 20 minutes at 350 degrees.
  • Cook the quinoa. Remember to toast the quinoa first with a small amount of oil for 10 minutes and stir constantly. Add toasted quinoa, broth, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is completely absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature completely.
  • In a large bowl, combine quinoa with all other ingredients. In a small bowl, whisk together the dressing by mixing orange juice, zest, olive oil, maple syrup, and honey. Drizzle over entire quinoa salad. Serve as a side dish or over raw spinach or arugula and top with grilled chicken or turkey breast. Season with salt and pepper to taste.