Fall Quinoa Salad
A wholesome, fall inspired quinoa dish featuring comforting flavors of autumn.
- 3 cups butternut squash, cubed into roughly ¾ inch pieces
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 cup dry quinoa
- 2-3 tbsp red currants may use raisins or dried cranberries in place of currants.
- ½ cup pecans, chopped and toasted toasting is optional, but adds more flavor. You can purchase pre-toasted/roasted pecans
For The Salad Dressing
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- ½ tbsp whole grain mustard
- 1 tbsp maple syrup
- ½ tsp salt
- ¼ tsp black pepper
Preheat to 400 degrees
Cook quinoa per package instructions (or use a rice cooker - ratio is 1 cup quinoa to 2 cups water and it takes roughly 25-30 minutes)
Place the squash on a parchment lined baking sheet and drizzle with olive oil, then season with salt and pepper. Bake for 25 minutes or until the edges start to turn golden brown. You may need to turn the squash about half way through cooking time.
While the squash and quinoa are cooking assemble the dressing. In a small bowl add all the ingredients and whisk until thoroughly combined. Set aside.
Once the quinoa is cooked, add it to a large bowl.
Once the squash is finished baking add to the bowl along with currants and pecans.
Pour the dressing over the ingredients and gently fold until dressing and ingredients are incorporated.
- Store in the refrigerator for up to 5 days
- Add a protein source such as beans or leftover grilled chicken to make this a complete meal
- Add a cup of leftover cold quinoa salad to a bed of mixed greens and top with a drizzle of balsamic vinaigrette