|Are you in need of a last minute dish for Thanksgiving?
Here is a delicious, easy to prepare, very comforting Quinoa Salad with Butternut Squash.
This is a great side dish to bring along!
Yield: about 7 cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
FOR THE BUTTERNUT SQUASH SALAD:
1/2 small red onion, diced (about 1/4 cup)
1 small (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 1/2 cups)
2 teaspoons extra-virgin olive oil
1/2 tablespoon maple syrup
1 teaspoon pink himalayan salt
1/2 teaspoon black pepper
1 1/2 cups vegetable stock or water
3/4 cup uncooked tricolor quinoa
1/2 cup apple juice infused dried cranberries
1/2 cup pumpkin seeds, toasted or raw
2 tablespoons chopped fresh thyme (or 1/4 cup chopped fresh parsley)
FOR THE DRESSING:
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup
1/2 teaspoon pink himalayan salt
1/4 teaspoon black pepper
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the red onion in a small bowl and cover with water. Set aside. (This keeps the onion’s flavor but helps soften its harsh bite…and endless onion aftertaste.)
Place the butternut squash in the center of a large rimmed baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss to evenly coat, then spread the squash into a single layer. Bake for 15 to 20 minutes, turning once, until tender. Remove from the oven and set aside.
While the squash is baking, bring the broth (or water) and quinoa to a boil in a medium pan. If you are using water, add 1/4 teaspoon kosher salt. Once boiling, reduce the heat to a simmer, cover, and let cook 15 minutes, until the water is absorbed. Remove from the heat and let stand with the lid on for 5 minutes. Fluff with a fork, then transfer to a large serving bowl.
In a small bowl or large measuring cup (or a mason jar with a tight-fitting lid), combine the dressing ingredients: olive oil, vinegar, mustard, maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle enough of the dressing over the warm quinoa to moisten it, then stir to combine.
Scrape the roasted butternut squash and any pan juices into the bowl with the quinoa. Add the cranberries, pepitas, and thyme. Drain the red onion then add it to the bowl. Toss to combine, adding more dressing as desired. (I like to reserve a little of the dressing for adding to leftovers.) Serve warm or at room temperature.
This recipe is from wellplated.com