Winter in a bowl! Quinoa has been around forever, but in the last couple of years it's really become a show stopper! I absolutely love quinoa. Quinoa is one of the most protein-rich foods you can eat. It is a complete protein containing all nine essential amino acids. It is also a great source of Iron, and energy. Take the benefits of quinoa paired with pure vitamins and antioxidants found in winters prime produce and you have a heart healthy delicious meal!
Try this winter veggie quinoa salad with butternut squash, cranberries and pumpkin seeds.
Fall in love with taking care of yourself - Kristin Sollenne
4 Servings | 30 Minutes
- 3 cups butternut squash, chopped
- 1 Tbsp. olive oil
- 1 cup uncooked quinoa
- 2 cups water
- 1/2 cup cooked cannellini beans
- ⅓ cup dried cranberries
- 3 Tbsp. toasted pumpkin seeds
- salt and black pepper
Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 tsp. Dijon mustard
- 1 garlic clove, minced
- 1 tsp. parsley, chopped
- salt and black pepper
Preheat the oven to 400F. In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender and lightly browned. While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 15 minutes.
To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, toasted pumpkin seeds in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper, to taste.
For the vinaigrette, whisk all the ingredients in a small bowl until combined. Season with salt and pepper, to taste.
