Hello Ladies and Gents,
Well, I have a new recipe for you to try and I am so excited about this one because it’s healthy and it has a few of my favorite foods mixed together – quinoa and cranberries (ummm yum). 🙂 With the autumn season here, it can easily become one of those comforts food you will not feel guilty about eating and you can’t beat that. Enjoy.
Quinoa Salad with Butternut Squash
1 butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
Salt and freshly ground black pepper, for seasoning squash
2 cups quinoa
4 cups water
Pinch of salt
1 cup dried cranberries
1 cup pepitas
Citrus Honey Dressing:
Juice of 3 large oranges
Zest of 1 large orange
1/4 cup olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste
1. Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender.
2. While the butternut squash is roasting cook the quinoa. Add quinoa, water, 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 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
3. In a large bowl, combine quinoa, butternut squash, dried cranberries, and pepitas. In a small bowl whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed. Season with salt and pepper to taste.
Note: You can use agave instead of the honey to make a vegan salad.
I hope you enjoy this delightful dish. Recipe courtesy of twopeasandtheirpod.com
As always, From Me To You with Love,