Friday, January 30, 2009

Recipe: Butternut Squash Quinoa Cranberry Salad

Sometimes you just don't want to spend time in the kitchen. That's how I felt yesterday. Still one needs to eat. And in just about the time it would have taken for me to grab something to eat, I was able to make this delicious seasonal recipe.

I love the combination of butternut squash and cranberries with the quinoa. The apple cider vinegar at the end, brings up the sweetness a bit. I am kicking myself for not adding some Brussels sprouts to this dish, as I had some on hand.

Perhaps you can add some at home and let me know how it turns out?

Serves 3-4

1 cup quinoa
2 cups vegetable broth and/or water
1 medium butternut squash, peeled and diced
1/2 medium red onion, diced
1/2 cup dried cranberries
1 sprig of rosemary
2 tbsp olive oil
1 tbsp butter
1/2 tsp sea salt
1 tbsp apple cider vinegar

Preheat oven to 425 degrees.

Cook quinoa in pot with vegetable broth over high heat. Bring to a boil. Reduce heat to simmer. Leave on stove for about 25 minutes, until water is absorbed.

Meanwhile, throw squash, red onion, dried cranberries, and rosemary into a rectangular baking pan. Coat with olive oil. Toss in sea salt and butter. Mix ingredients together. Roast in oven for 20 minutes or until squash is soft. Remove from oven. Add apple cider vinegar. Serve with quinoa.


Ricki said...

This does sound like a fabulous combination! Since I already love all the individual ingredients, I'm pretty sure I'd love them together!

Simone said...

This sounds delish! I am going to try this recipe for sure. Although I am not a fan of brussel sprouts, but I am curious about how they may taste in this dish. Maybe this will be the dish to sweep me off my feet and help me to fall in love with them.

Cyndi said...

I could eat this cold for breakfast - yummm

Sheri said...

Quinoa is one of the few "grains" that are kosher for Passover, and with the holiday coming up I was searching for a recipe that would qualify. I made this tonight and it is DELICIOUS! I will definitely be bringing this to seder, and will continue to read your blog. Thanks for the great recipe!

Kris said...

This recipe rocked! I roasted the squash for almost and hour and used red quinoa instead and it was delicious. Thanks!

vibrata chromodoris said...

This was a wonderful dish! Loved the sweetness, loved the heartiness. Wouldn't change a thing.

Billybob said...

My wife and myself are in our 50's and a few months ago decided to change our food plan to eat clean diet.I made this with couscous as I only had flake quinoa last week and we loved it. Today I'm going to try it with red Quinoa.

Mark said...

Great recipe and it was scarfed down very quickly. Wonderful combination of ingredients and it's good to use veggies in season. Thanks!

Jesse said...

so, recently my partner and I had a delicious lunch at this place called pure fare and it was a quinoa salad very similar to this but with almonds and brussel sprouts added to the delightful mix. Luckily I found your recipe a recreated this beauty tonight but also added brussel sprouts. Turned out beyond delicious! Thank you so much for sharing this amazing dish!

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