Fall Quinoa Salad
Ideal as a side dish for Thanksgiving
Ingredients
- 1 cup Quinoa any color or tricolor
- 2 cups butternut squash
- 1/2 cup pecans or walnuts chopped
- 1/2 cup dried cranberries
- 2 cups vegetable stock
- salt to taste
Dressing
- 1/4 cup
pumpkin puree
- 1 tbsp
maple syrup or pure local honey
- 1/4 cup
apple cider vinegar
I use Braggs) - 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp thyme dried
- 2 tbps olive oil
Instructions
- Boil vegetable stock, salt, and quinoa and then simmer for 20 minutes (or until liquid is absorbed). Cool.
- Cut the butternut squash into approx. 1/2" chunks
- Note: You can use a bag of steamed butternut squash instead of roasting if desired.
- Toss squash in oil
- Roast at 425 degrees for 25 minutes.
- Cool before adding to salad
- Add the dressing to the quinoa and gently mix together
- Add the squash, cranberries, and nuts and fold gently into quinoa
Dressing
- Mix pumpkin puree, vinegar, syrup, oil, and seasonings together
- Once everything is mixed together, refrigerate for 4 hours so that the ingredients can marinate together