Ingredients
Scale
- 1 Cup Uncooked Quinoa (red or white)
- 1 1/2 Cups Water (or broth)
- 1 Butternut Squash, chopped into small cubes
- 1 Tablespoon Olive Oil
- 1/2 Cup Dried Cranberries
- 1/4 Cup Organic Red Onion, finely diced
- 1/4 Cup Toasted Slivered Almonds
- salt and black pepper
FOR THE DRESSING:
- ½ Cup Olive Oil
- ÂĽ Cup Balsamic Vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- salt and black pepper
- drizzle of Pure Maple Syrup
Instructions
- Preheat the oven to between 425-450°F.
- In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper and arrange the squash on a baking sheet in a single layer leaving plenty of room so it doesn’t steam. This may require 2 baking sheets
- Roast for approximately 20 minutes, checking every few minutes after until the squash is tender and browned
- Meanwhile, rinse quinoa under cold water until water runs clear, (this is an essential step as the quinoa will have a bitter taste if it’s not rinsed first)
- Bring the water to a boil in a small saucepan, add the quinoa and reduce to a simmer, and cook partially covered until the liquid is absorbed, about 15-20 minutes. Fluff with a fork and set aside until ready to assemble
- Combine the quinoa, butternut squash, cranberries, red onion, and slivered almonds in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper, to taste. Chill in the refrigerator