Tell me you don't look at this picture and feel like you almost have to make this dish? It's so pretty and looks so flavorful and gets big presentation points. So, of course I Pinned it and added it to my latest round of culinary motivation. Hey, when that hits, it's best not to question it. Go with it. Embrace it. Then share it with your friends, because we could all use some new recipes from time to time.
I feel like a broken record--but this came together really easily. I hadn't made quinoa in a while, so I forgot how much it grows...I think this will serve 80-100, not 8-10 for heaven's sake. And I did a quick taste test when I had it all together...and again the next day. Guess when it tasted better? Yep. On day #2....it's a great little side dish. Enjoy!
Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas
Yield: Serves 8-10
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
What You'll Need:1 butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
Or "cheat" and buy a bag of cubed butternut squash
Olive oil
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
Pumpkin seeds; I didn't have any on hand so I threw in some slivered almonds and sunflower seeds
For the 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
Olive oil
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
Pumpkin seeds; I didn't have any on hand so I threw in some slivered almonds and sunflower seeds
For the 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
What You'll Do1. 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. (I used the bag and tossed them in the oven for less than 30 minutes and they came out great)
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.
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.
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